Vanilla Rooibos Crème Brûlée
A silky crème brûlée infused with vanilla rooibos tea—the earthy sweetness of rooibos meets caramelized sugar in a caffeine-free indulgence.
Vanilla rooibos was practically made for crème brûlée. The tea's natural caramel sweetness and vanilla warmth meld seamlessly into the custard, creating layers of flavor that feel both familiar and intriguing.
Steeping the rooibos directly in warm cream extracts every nuance—honey-like sweetness, a hint of nuttiness, and that signature vanilla roundness. The result is a custard that tastes richer than the sum of its parts.
The custard sets gently in a low oven, giving you that perfect trembling texture beneath the crackling sugar shell. Patience here is key—rushing with high heat gives you scrambled eggs, not silk.
Crack through the caramelized top with a spoon and let the cool custard contrast with the warm, brittle sugar. Serve after dinner with a cup of the same vanilla rooibos—caffeine-free luxury from start to finish.
Ingredients
- 2 cups heavy cream
- 3 tbsp loose vanilla rooibos tea (or 3 tea bags)
- 4 egg yolks
- 1/3 cup granulated sugar, plus extra for brûléeing
- 1 tsp pure vanilla extract
- Pinch of salt
How to make it
- 1Heat cream in a saucepan until just simmering. Remove from heat, add rooibos tea, cover, and steep 15 minutes.
- 2Strain cream through a fine sieve, pressing to extract all flavor. Discard tea leaves.
- 3Whisk egg yolks, sugar, vanilla extract, and salt in a bowl until pale and smooth.
- 4Slowly pour the warm infused cream into the yolk mixture, whisking constantly to temper without scrambling.
- 5Pour custard into 4 ramekins. Place in a baking dish and add hot water halfway up the sides. Bake at 150°C (300°F) for 40–45 minutes until set but still jiggly in the center.
- 6Cool to room temperature, then refrigerate at least 4 hours. Before serving, sprinkle a thin layer of sugar on top and torch until golden and crackly.
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