27 Aug 2020

Rooibos egg custard with naartjie brittle

Name: Rooibos egg custard with naartjie brittle
Ingredients: 500 ml milk; 4 rooibos teabags; 6 egg yolks; 5 ml vanilla essence; 80 ml sugar; 30 ml gelatin, sponged; juice of 2 naartjies; juice of 1 lemon; 30 ml sugar; 125 ml sugar; contents of 1 rooibos teabag; grated zest of 1 naartjie

Esther Malan

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Rooibos egg custard with naartjie brittle. (PHOTO: Jacques Stander)

Jacques Stander

Egg yolks add richness and a velvety texture to custards and desserts.

Keep 6-8 silicone moulds or ramekins handy.

Egg custard

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