Rachel Khoo's Rooibos crème brûlée

On holiday in Namibia earlier this year I indulged wholeheartedly in everything rooibos-related. The rooibos (Afrikaans for ‘redbush’) plant has a deliciously fruity taste and goes a beautiful amber shade when brewed as a tea. In southern Africa you’ll find it everywhere, from hot drinks (think redbush cappuccino, redbush lattes) to puddings such as redbush ice cream. It’s also said to have heaps of health benefits, but I’m not going to pretend that there’s anything remotely virtuous about this decadent pudding.

Rooibos crème brûlée

Makes 4

200ml double cream

100ml whole milk

4 rooibos tea bags

3 medium egg yolks

40g caster sugar plus 4 heaped tsp for sprinkling

Pour the cream and milk into a pan with the tea bags. Place over a medium heat and heat to scalding point. Take off the heat and leave to infuse for at least 30 minutes.

Remove the tea bags from the pan and bring the mixture back to scalding point. Combine the egg yolks with the sugar in a bowl, then slowly add the hot cream, pouring it through a sieve first and then whisking. Do not over-whisk as you want to avoid creating too many bubbles.

Preheat the oven to 150C. Divide the custard between four 200ml ramekins and place in a roasting tin. Pour cold water into the tin to come halfway up the ramekins. Bake for 30-40 minutes or until the custard is set around the edges but still slightly wobbly in the middle. Remove the ramekins and set aside until cooled to room temperature. Cover them with cling film (don’t let it touch the custard) and refrigerate for at least 4 hours, or overnight.

When ready to serve, make the caramel topping. Uncover the ramekins and if any condensation has collected on the custard, gently place paper towels on the surface to soak up the moisture. Sprinkle an even layer of sugar over each custard. Brûlée the top using a hand-held blowtorch held 10-12cm away from the sugar. Move the flame over the sugar in a slow and even motion. Torch the sugar until golden brown. Serve once it has cooled slightly.