Crème caramel with Rooibos des Vahinés

Serves 8 Dessert

easy
20min
45min

Give the classic, silken French crème caramel a tropical island escape! It’s the perfect elegant finish for any meal, offering a delightful twist that transports you straight to a sunny, far-off shore.

Ingredients

2 cups (50 cl) of skim milk
3 whole eggs
2 cups (250 g) of powdered sugar
½ tbsp of Tahitian Rooibos (Rooibos Des Vahines)

Preparation

1. The caramel

Place ⅞ cups (175 g) of sugar in a saucepan over medium heat.
Let cook until you obtain an amber caramel.
Immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally.
Set aside to let the caramel harden.

2. The cream

Preheat the oven to 270°F (130 °C).
Put the Tahitian Rooibos (Rooibos Des Vahines) in a tea filter and let it infuse in the milk.
In a saucepan, heat milk over low until hot, but not boiling.
Cover for 10 minutes, then remove the tea filter.
In a medium bowl whisk together the whole eggs and the remaining sugar.
While whisking, ladle the warm milk into the egg-sugar mixture, one ladle at a time.
Filter the preparation through a strainer, then pour evenly into the ramekins.
Prepare a water bath by laying a towel in the bottom of large baking dish.
Place the ramekins in the dish and fill halfway up with simmering water.
Bake for about 45 minutes, the water should never boil.
Take out the creams from the oven and water.
Let them cool and refrigerate for at least 12 hours.
Serve cold and enjoy!