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  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.