Rooibos tea custard with caramelised apple recipe
A velvety baked cream, infused with rooibos tea and vanilla bean, then topped with caramelised apples.
Ingredients
- 675 ml pouring cream
- 2 rooibos tea bags
- 1 vanilla bean, scraped
- 105 g caster sugar
- 6 egg yolks
- 23.8 fl oz pouring cream
- 2 rooibos tea bags
- 1 vanilla bean, scraped
- 3.7 oz caster sugar
- 6 egg yolks
- 2.9 cups pouring cream
- 2 rooibos tea bags
- 1 vanilla bean, scraped
- 3.7 oz caster sugar
- 6 egg yolks
- 3 apples, preferably South African Golden Delicious apples, thinly sliced
- 15 g caster sugar
- 1 knob of butter
- 3 apples, preferably South African Golden Delicious apples, thinly sliced
- 0.5 oz caster sugar
- 1 knob of butter
- 3 apples, preferably South African Golden Delicious apples, thinly sliced
- 0.5 oz caster sugar
- 1 knob of butter
- 1 cup lemon sorbet, optional
- 1 cup lemon sorbet, optional
- 1 cup lemon sorbet, optional
Details
- Cuisine: South African
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 45 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- For the baked rooibos tea cream, preheat the oven to 160°C. Combine the cream, tea bags and vanilla in a saucepan over a medium heat and stir occasionally until hot (5 minutes).
- Remove from the heat, cover and stand to infuse (1 hour).
- Whisk the sugar and yolks in a bowl until pale and creamy (3-4 minutes).
- Remove the tea bags and reheat the cream over a medium heat until hot, then gradually pour onto the yolk mixture, gently stirring to combine.
- Strain through a fine sieve into a jug, pressing to remove as many seeds as possible from the vanilla bean and discarding the bean afterwards.
- Stand for 5 minutes, and then skim the foam from the surface. Divide evenly among six 250ml ovenproof glasses.
- Place the glasses on a folded tea towel placed in a deep roasting pan, ensuring they are sitting level. Fill the pan with enough hot water to come two-thirds of the way up the sides of the glasses and cover with foil.
- Pierce a few holes in the foil with a skewer to release the steam, then bake until set, but with a slight wobble (30-35 minutes).
- Whilst the custards are baking,melt the butter in a non-stick frying pan and add the apple. Sprinkle over the sugar and cook over a low heat, turning occasionally, until the apples are tender and golden brown.
- Remove the custards from the oven, remove the foil and stand in the water until cool (30-40 minutes). Remove from the water, dry the glasses and refrigerate until chilled and firm (2 hours).
- Divide the apples among the custards, top with lemon sorbet (if required) and serve immediately.
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