Someday we hope that food historians will look back on our offering of caffeine-free Crème au Caramel Rooibos as an important milestone in the long life cycle of flans, custards, and their related culinary cousins. Once they have a cup of this exceptionally smooth, creamy sweet brew we’re sure they will!
HOT TEA: put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260ml of water in the teapot. Pour freshly boiled water over the tea. Steep 3-7 min. Add Milk & Sugar to taste.
ICED TEA: (1L/QT): 6 slightly heaping teaspoons loose tea into a teapot. Pour 315ml boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water Pour into pitcher straining the tea. Add ice, top-up with cold water, garnish & sweeten to taste
During the latter half of the 20th century, Crème au caramel became as ubiquitous on the restaurant dessert menus of the world as Irish pubs did on street-corners. And there is a good reason for this. Crème au caramel is delectable. It is also very simple to make and consists of only milk, eggs, sugar, and sometimes vanilla. As simple as it may be, however, crème au caramel has a very complex medium rich flavor profile. (Which makes it as natural as a flavoring for the mellow character of Rooibos!)