Rooibos tea custard with caramelised apple recipe

  • Serves 6
  • 45mins to prepare and 40mins to cook, plus 3hrs 40mins for infusing, cooling and settling
  • 841 calories / serving
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Rooi bos tea custard with Golden Delicious apple HERO

For the baked rooibos tea cream, preheat the oven to 160°C/140°C fan/gas mark 3.

Combine the cream, tea bags and vanilla in a saucepan over a medium heat and stir occasionally until hot (5 minutes). Remove from the heat, cover and stand to infuse (1 hour).

Whisk the sugar and yolks in a bowl until pale and creamy (3-4 minutes). Remove the tea bags and reheat the cream over a medium heat until hot, then gradually pour onto the yolk mixture, gently stirring to combine. Strain through a fine sieve into a jug, pressing to remove as many seeds as possible from the vanilla bean and discarding the bean afterwards. Stand for 5 minutes, and then skim the foam from the surface.

Divide evenly among six 250ml ovenproof glasses. Place the glasses on a folded tea towel placed in a deep roasting pan, ensuring they are sitting level. Fill the pan with enough hot water to come two-thirds of the way up the sides of the glasses and cover with foil. Pierce a few holes in the foil with a skewer to release the steam, then bake until set, but with a slight wobble (30-35 minutes).

Whilst the custards are baking, melt the butter in a nonstick frying pan and add the apple. Sprinkle over the sugar and cook over a low heat, turning occasionally, until the apples are tender and golden brown.

Remove the custards from the oven, remove the foil and stand in the water until cool (30-40 minutes). Remove from the water, dry the glasses and refrigerate until chilled and firm (2 hours).

Divide the apples among the custards, top with lemon sorbet (if required) and serve immediately.


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  • Ingredients

  • For the tea custard

  • 675ml pouring cream
  • 2 rooibos tea bags
  • 1 vanilla bean, scraped
  • 105g caster sugar
  • 6 egg yolks
  • For the caramelised apples

  • 2-3 Golden Delicious apples, thinly sliced
  • 15g caster sugar
  • knob of butter
  • To serve

  • lemon sorbet
  • Energy 3480kj 841kcal 42%
  • Fat 78g 111%
  • Saturates 43g 216%
  • Sugars 27g 30%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 26.7g Protein 10g Fibre 0.9g


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