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Rooibos tea and berry crème brûlée

Classic French cuisine gets a lekker local twist with this Rooibos and berry infused crème brûlée. The classic creamy custard dish is a staple of French cooking.

Ingredients:

250 ml cream.

30 ml desiccated coconut.

3 rooibos tea teabags.

250 ml coconut cream.

6 large egg yolks.

80 ml xylitol granules and extra for brûléeing.

125 ml mixed berries.

45 ml almonds, toasted and chopped (optional).

Mint, to garnish.

Method:

Preheat the oven to 160°C.

Heat the cream, coconut and rooibos teabags in a saucepan.

Remove it from the heat just before it starts to boil.

Leave it to steep for 30 minutes.

Strain it through a fine sieve.

Place four ramekins in a deep oven dish that can act as a water bath.

Whisk the coconut cream, egg yolks and xylitol together.

Add in the strained tea mixture and whisk until smooth.

Divide the berries between the four ramekins and pour the mixture on top.

Once the ramekins are in the baking dish, fill it up with enough water to come half way up the sides of each ramekin.

Bake for 30-35 minutes or until the custard is set but still a bit wobbly.

Allow it to cool and then place it in the fridge for at least two hours until it’s cold.

Sprinkle a thin layer of xylitol over each dessert and use a blowtorch to melt the sugar.

It won’t caramelise much, but the sugar will melt.

Once the sugar hardens it is ready to serve.

If you prefer, scatter some chopped nuts on top, to add a bit more texture and garnish with mint.

Tip:

You don’t need to add a layer of xylitol on top as the baked custard is delicious on its own as well.

It is then very similar to pots de crème.

Do not blowtorch the custards for too long, as the heat will melt the dessert too much and result in a watery liquid seeping out from it.

(Source: Food24.com).

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