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Ingredients

+

Method:

  • Eggs 2.0 pc
  • CARTE D'OR Custard Powder
    CARTE D'OR Custard Powder
    30.0 ml
    Added to cart: CARTE D'OR Custard Powder
  • Milk 1.0 l
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    20.0 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • As required Sweet tartlet shells
  • For dusting Robertsons Cinnamon
  • Garnish Joko Rooibos leaves
  • Cornflour 40.0 ml
  • Vanilla essence 5.0 ml
  • Condensed milk 1.0 Tin

Preparation

  1. Method:

    • Mix the eggs, cornflour, Carte d’Or Custard Powder, vanilla essence and condensed milk together with 200 ml milk.
    • Slowly bring the remaining 800 ml milk and 10 Rooibos teabags to the boil.
    • Once boiling, remove pot from heat and squeeze Rooibos teabags into the hot milk.
    • Add the egg mix to the milk and cook on medium heat for a full 10 minutes.
    • Pour into tartlet shell and leave to set.
    • Dust with Robertsons Cinnamon and Rooibos leaves.