A sensationally smooth and silky crème brûlée, spiked with organic rooibos and vanilla. For an added wow factor, use bamboo cups to set the custard in!

Serves 4


185ml fresh cream
2 organic rooibos tea bags
1 organic vanilla pod
2 free range egg yolks
30ml white sugar
castor sugar, to serve


  • Pre-heat the oven to 140°
  • In a medium sized saucepan bring the cream to a slow simmer with the rooibos tea bag, vanilla seeds and husks.
  • Combine the egg yolks and sugar and mix well.
  • Remove the cream from the heat, strain it then pour over the egg mixture. Whisk until combined.
  • Strain into 4 small oven-proof containers. Place the containers in a baking dish and fill with boiling water. Bake for 40-35 minutes until just set.
  • Remove from the oven and cool down in a fridge until ice cold. Sprinkle with a thin layer of castor sugar. Using an open flame burn a caramel crust. Serve immediately.

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