Crème caramel with Rooibos des Vahinés

Preparation

1. The Caramel

• Put 170 g sugar in a saucepan over medium heat
• Let it cook until it turns into an amber caramel
• Immediately pour the caramel into the bottom of glass molds and let cool

2. The Cream

• Preheat the oven to 130°C
• Place the Tahitian Rooibos in a filter and let it steep in the milk in a saucepan
• Heat gently without ever bringing the milk to a boil
• Cover for 10 minutes, then remove the filter
• In a bowl, whisk the eggs with 80 g sugar
• Slowly pour the hot milk over the egg-sugar mixture while stirring
• Strain the mixture through a sieve, then pour it into the glass molds
• In an ovenproof dish, place a few sheets of newspaper or paper towel (to prevent the molds from moving during baking) and set the molds on top
• Fill the dish halfway with hot water
• Bake in a water bath for about 45 minutes (the water bath must not boil)
• Remove the creams and let them cool to room temperature
• Finally, refrigerate for at least one night before serving