Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.
Ingredients
- 2 shots (60ml) red espresso® Rooibos
- 6 egg yolks
- 60g castor sugar
- 450 ml cream
- Splash vanilla essence
- 50g granulated sugar
Instructions
- Prepare red espresso® Rooibos – as you would coffee – using your coffee appliance:
- Preheat oven to 150 degrees
- Whisk the egg yolks and sugar together
- Place the red espresso® Rooibos and cream in a medium-sized pot and allow to come to the boil. Add the vanilla, then remove from heat immediately
- Pour the scalded cream over the egg yolks and whisk to combine
- Strain the custard mixture through a sieve, then pour into four ramekins
- Place ramekins in a baking dish and fill halfway up the sides of the dish with boiling water. Bake for 20 minutes, or until just set – an inserted skewer should come out clean, but the custards should still wobble a little
- Remove from the oven and allow to cool completely, then refrigerate for at least four hours
- When ready to serve, top with granulated sugar then caramelise with a blow torch or under a hot grill
Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens