Creme brulee with rooibos and berries

6 servings

120 minutes

Rooibos and berry crème brûlée is a refined dessert of European cuisine that combines the tenderness of classic crème brûlée with the deep, warm notes of rooibos and the freshness of berries. The recipe traces back to French traditions where crème brûlée symbolizes sophistication and culinary mastery. The addition of rooibos gives this dessert an unusual aroma while the berries refresh the taste, creating a harmonious balance between sweetness and tartness. The velvety texture of the cream baked in a water bath perfectly complements the crispy caramel crust, and garnishing with fresh berries and mint makes it particularly appealing. Rooibos crème brûlée is not just a treat but a true culinary art that offers pleasure and refined flavor.

Energy value per serving

• Calories: 458
• Proteins: 4.6g
• Fats: 39.3g
• Carbohydrates: 20.9g

Ingredients

• Cream 33%: 600 ml
• Butter: 1 tsp
• Sugar: 100 g
• Rooibos tea bags: 2 pc
• Vanilla pod: 1 pc
• Egg yolk: 6 pc
• Mint: to taste
• Fresh berries: to taste

Cooking steps

1. Pour cream into a pot, add tea bags, and place an opened vanilla pod in it. Stir and heat the mixture over medium heat for 5-7 minutes. Remove from heat, cover, and let it steep for an hour.

   Required ingredients:

   • Cream 33%: 600 ml
   • Rooibos tea bags: 2 pieces
   • Vanilla pod: 1 piece

2. Preheat the oven to 160 degrees.

3. Whisk the yolks with sugar in a bowl for 3-4 minutes until the mixture is light and creamy.

   Required ingredients:

   • Egg yolk: 6 pieces
   • Sugar: 100 g

4. Remove the tea bags and vanilla pod from the pot, reheat the cream over medium heat (do not boil). Carefully pour it into the egg mixture and stir. Strain the mixture through a sieve.

   Required ingredients:

   • Cream 33%: 600 ml

5. Let it sit for five minutes, then pour the mixture into six molds.

6. Place a kitchen towel at the bottom of the baking tray and set the cream molds on it. Carefully fill the tray with water up to 3/4 of the height of the molds. Cover the tray with foil, making a few holes for steam to escape during cooking. Bake for 35-40 minutes until the cream thickens.

7. Remove the tray from the oven and take off the foil. Leave the molds in the water until they cool down. Then put them in the fridge to let the cream set completely.

8. Before serving, decorate the molds with berries and mint leaves.

   Required ingredients:

   • Mint:  to taste
   • Fresh berries:  to taste