Ingredients

Method

• 200 g caster sugar
• 1 cup milk
• 1 cup Ideal milk
• 4 chai tea bags
• 100 g sugar
• 1 free-range egg
• 1 free-range egg yolk, beaten
• 1 t vanilla paste

Method

Ingredients

1. Melt the caster sugar in a saucepan over a low heat, swirling the pan to make sure it’s evenly distributed. Divide between 4 x 10 cm dishes.

2. Place these in a deep baking tray with enough boiling water to come halfway up the sides of the bowls. Preheat the oven to 150°C.

3. Place the milk, Ideal milk, tea bags and sugar into a saucepan and bring to the boil. Remove from the heat and allow to stand for 15 minutes.

4. Remove the tea bags and beat in the eggs and vanilla. Pour the mixture over the caramel in the bowls and bake for 30 minutes. Remove from the tray and leave to cool, then chill overnight.

5. Unmould by wrapping a warm cloth around each bowl for a minute, then loosen with a butter knife and invert onto plates.

Find more Christmas dessert recipes here

Photograph: Myburgh Du Plessis
Production: Abigail Donnelly 
Food assistants: Emma Nkunzana and Terry Donnelly