Crème caramel with Rooibos des Vahinés

Preparation

1. The caramel

• Place 7/8 cups 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
• 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!