Crème caramel with Rooibos des Vahinés

Serves 8 Dessert
  • easy
  • 20min
  • 45min
rème caramel au Rooibos des Vahinés



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 Vahinés) 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!
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