ROOIBOS CREME BRULEE

AvatarCaxton magazines staff
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Enjoy luxury safari lodge cuisine at home with a selection of delicious recipes taken from the cookbook ‘Gourmet Safari’ by Donovan van Staden

ROOIBOS CREME BRULEE

INGREDIENTS

  • 700ml fresh cream
  • 2 full-flavour tea bags of rooibos tea
  • zest of 1 orange
  • 8 egg yolks
  • 170g castor sugar
  • 5ml vanilla essence
  • 50g castor sugar for the caramel sugar

METHOD

  1. Preheat the oven to 170°C.
  2. Place the cream, tea bags and orange zest in a saucepan and heat until just about to oil.
  3. Beat the egg yolks with the castor sugar until light and fluffy.
  4. Remover the tea bags from the cream mixture and stir the cream into the egg mixture.
  5. Add the vanilla essence and pass the mixture through a sieve.
  6. Pour the mixture into individual ramekins.
  7. Place the ramekins in a roasting pan half-filled with hot water.
  8. Bake in the oven for 10 minutes to create a good skin on top.
  9. Once cooled, sprinkle the top of the set custard with a thin layer of castor sugar.
  10. Using a blowtorch melt the sugar until it is golden brown in colour.
  11. Refrigerate overnight.

 

This recipe serves 10 people.