- 2 cups cream
- 1/2 cup milk
- 100 g light brown sugar
- 2 Rooibos teabags
- 4 free-range eggs
- 3/4 cup light brown sugar
- Apple wedge
Preheat the oven to 150°C.
Heat cream, milk, light brown sugar and Rooibos teabags until just simmering, then remove from the heat. Infuse for 15 minutes. Remove the teabags. Beat free-range eggs, then slowly add the cream mixture to the beaten eggs and pour into a small greased ovenproof dish.
Place in a larger ovenproof dish and fill with hot water to halfway up the sides. Bake for 45 minutes or until almost set.
Cool before chilling to set completely.
Add light brown sugar to a saucepan and heat gently to form a caramel. Dip apple wedges into the hot caramel.
Serve the crème caramel topped with the toffee-apple pieces and extra spun caramel