Pairing beautifully with a range of flavours, our award-winningrooibos is an easy way to put an exotic twist on even the most classic desserts. Withred espresso, one shot is all you need to infuse your dessert with the essence of rooibos.
Place the red espressorooibos and cream in a medium-sized pot and allow to come to the boil. Add the vanilla, then remove from heat immediately
Pour the scalded cream over the egg yolks and whisk to combine
Strain the custard mixture through a sieve, then pour into four ramekins
Place ramekins in a baking dish and fill halfway up the sides of the dish with boiling water. Bake for 20 minutes, or until just set – an inserted skewer should come out clean, but the custards should still wobble a little
Remove from the oven and allow to cool completely, then refrigerate for at least four hours
When ready to serve, top with granulated sugar then caramelise with a blow torch or under a hot grill
Recipe development and styling by Peta Suzanne Oshry Photography by Kate Cozens