Rooibos custard

Liven up dessert with this delicious Rooibos custard recipe from Redbush tea. It turns ordinary custard into a flavoursome taste sensation! Serves 4


1 cup milk 1 cup of single cream 2 Laager Rooibos teabags ½ tsp. vanilla essence ½ cup caster sugar 2 whole eggs and 2 egg yolks whipped cream orange zest


  1. Pre-heat the oven to 170°C.
  2. Put the milk, cream and Rooibos teabags into a saucepan and bring slowly to the boil.
  3. Draw off the heat, cover and leave to infuse for 5 minutes.
  4. Remove the teabags. Stir in the sugar until it is completely dissolved, and then add the vanilla essence.
  5. In a separate bowl, beat the whole eggs and the egg yolks lightly to mix.
  6. Pour into the flavoured milk and cream mixture, stirring constantly.
  7. Strain the mixture, using a fine sieve, and then pour into 4 or 5 ramekins.
  8. Stand the ramekins in a roasting tray. Pour boiling water into the tray until it sits half way up the ramekins’ sides.
  9. Transfer carefully to the oven.
  10. Bake for 20 – 25 minutes, until the custards have just set.
  11. Take the ramekins out of their water bath, and serve hot, warm or chilled. Use a knife around the edge to loosen before tipping out onto a plate.
  12. Serve each custard with orange zest and lightly whipped cream.