Rooibos crème caramel

Preheat the oven to 140°C, gas mark 1 and get a 30cm tart tin ready.

Boil the water and steep a rooibos tea bag for 5 minutes. Remove the bag and pour the tea into a saucepan with the sugar. Simmer over medium-high heat, swirling the pan until the sugar dissolves and turns a deep amber, approx. 5–10 minutes. Quickly pour the caramel into the tin, tilt to coat the base evenly, and set aside to cool.

In a pot, combine the milk and cream. Bring to a gentle simmer, then remove from the heat. Add 2 tea bags, cover and steep for 10 minutes. Remove and squeeze them, then stir in the condensed milk and vanilla extract.

In a bowl, whisk the eggs and yolks until smooth. Slowly whisk in a ladleful of the warm milk to temper, then gradually whisk in the rest.

Return the custard to the pot and cook on low, stirring until it thickens slightly and coats the back of a spoon.

Strain the custard into a jug and pour over the set caramel. Place the tin in a roasting tray lined with a tea towel. Pour hot water into the tray halfway up the sides. Bake for 35–40 minutes until just set with a slight wobble in the centre.

Remove from the oven and cool in the water bath, then chill overnight in the fridge.

When ready to serve, run a knife around the edge and invert onto a plate, letting the caramel drizzle down the sides.