Flaming rooibos moonshine crème brûlée recipe

Winona Griggs

Discover the Delicious Flavors of Flaming Rooibos Moonshine Crème Brûlée

Hey there, it’s me, Corné “Borries” Bornman, winner of Season 6’s Ultimate Braai Master. These days, I find myself drawn to the mesmerizing dance of flames more than ever before. You see, with the pandemic striking the hospitality industry hard, I’ve been spending loads of quality time in front of a crackling fire.

Let me tell you, Rooibos is an absolute gem when it comes to versatility. I’ve been crafting all sorts of amazing braai dishes with this incredible ingredient – from mouthwatering savories to divine desserts that’ll have your taste buds begging for more. And today, my friends, I’ll be sharing a real winner with you: my very own Rooibos Moonshine Crème Brûlée!

Flaming rooibos moonshine crème brûlée recipe

Recipe for Rooibos Crème Brûlée:

Here’s what you’ll need:

  • 500 ml fresh cream
  • 6 egg yolks
  • 80 ml sugar
  • 3 bags Rooibos tea – extract tea flavor with 300 ml boiling water, remove bags and simmer over low heat till concentrated to 50 – 60 ml
  • 90ml sugar – for caramelizing on top of brûlée

Now, let’s get cooking:

  1. First, heat the cream in a saucepan. While it’s heating, dissolve the sugar in it.
  2. Add the concentrated Rooibos tea to the cream-sugar mixture. To do this, extract the tea flavor by steeping the Rooibos tea bags in 300 ml of boiling water. Once the tea is well-flavored, remove the bags and let it simmer over low heat until it’s concentrated to about 50 – 60 ml.
  3. Sieve the liquid to remove any tea solids, and then pour it into 150 ml ramekins.
  4. Next, preheat your oven to 150°C.
  5. Place the ramekins in an oven pan and fill the pan with hot water until it reaches about halfway up the sides of the ramekins. This will create a water bath that will help the crème brûlées cook evenly without curdling.
  6. Cover the pan with foil, but before you do, make a few small holes in the foil for venting.
  7. Bake the crème brûlées in the oven for about 30-40 minutes. You’ll know they’re done when they’re set and jiggle like jelly when gently shaken.
  8. Remove the ramekins from the water bath and let them cool down.
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Once they’re cooled, it’s time to add the finishing touch:

  1. Sprinkle about 90 ml of sugar evenly over the top of each crème brûlée.
  2. Caramelize the sugar using a kitchen torch or by placing the ramekins under a preheated broiler. Keep a close eye on them as the sugar caramelizes; you want it to turn golden brown and crackly, but not burnt.
  3. Let the caramelized sugar harden for a few minutes, and then serve your delicious homemade Rooibos Crème Brûlée!

Enjoy the creamy, sweet flavor of this unique twist on a classic dessert. Bon appétit!

Flaming Rooibos Liqueur Recipe:

Are you ready to make a one-of-a-kind drink? Here’s what you’ll need:

  • 250 ml of high proof white alcohol with 50% or more alcohol content, like Moonshine
  • 2 Rooibos tea bags
  • 80 g of pure honey
  • 75 ml of evaporated milk or cream

How to Make Flaming Rooibos Liqueur:

Making this drink can be risky, so please be cautious and follow these steps carefully:

1. First, take the Rooibos tea bags and add them to the alcohol in a rice or slow cooker. Let them simmer for just a couple of minutes with the lid on. Be careful not to boil it for too long, or all the alcohol will evaporate.

2. Remember, this mixture is highly flammable. Keep any fire sources, like matches, far away. Allow the mixture to cool completely with the tea bags still inside.

3. Next, take 150 ml of the Rooibos alcohol and mix it with the honey and evaporated milk or cream. Shake the mixture well and then refrigerate it.

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To serve the Flaming Rooibos Liqueur:

  • Prepare 6 ramekins with all the decorations and plating. Don’t forget to have some Rooibos Moonshine left over. Use the used Rooibos tea bags as a garnish and add some fresh flowers.
  • Pour the Rooibos Cream Liqueur into the appropriate serving glasses and place them on the plates where the brulees are. They will be ready to serve once the sugar on top has been caramelized.
  • Spoon 15 ml of sugar on top of each set custard. Roll the ramekins in your hand to spread the sugar evenly.
  • Spritz a little bit of water on top of the sugar. It will help prevent any loose, hot sugar from flying around and burning you.
  • Hold the ramekin with one hand and evenly burn the top with a gas torch. Make sure to turn the bowl so the sugar covers the top completely and evenly. The sugar should be a dark caramel color, but not burnt. Keep the gas burner nearby.
  • Once the sugar is still hot, add a dash (7ml) of the Rooibos Moonshine on top and set it on fire.
  • Bring the flamed ramekins to the table, but be careful not to burn yourself or any of your guests.

Hey there, let me share with you an awesome recipe by the talented Corné “Borries” Bornman. Get ready to indulge your taste buds with this mouthwatering treat!

I bet you love the delicious combination of creamy avocado and succulent prawns. Well, I’ve got a fantastic recipe that will take this pairing to a whole new level. This dish will tantalize your senses and leave you craving for more.

Now, before I jump into the recipe, let’s talk about the ingredients. You’ll need three ripe avocados, some lemon juice, freshly ground black pepper, chili flakes, olive oil, garlic cloves, and a handful of fresh parsley. And of course, don’t forget about the star ingredient: those juicy prawns!

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First things first, grab those avocados and let’s get them ready. Cut them in half, remove the pit, and scoop the flesh into a bowl. Drizzle some lemon juice to keep them from turning brown, and season with a pinch of black pepper and chili flakes. Give it a good mix and set it aside.

Next, it’s time to cook those succulent prawns. Heat up a drizzle of olive oil in a pan over medium-high heat. Toss in the garlic cloves and let them sizzle for a minute or two, until they release their fantastic aromas. Now, add the prawns and cook them for a couple of minutes on each side, until they turn pink and opaque.

Once the prawns are cooked to perfection, remove them from the heat and set them aside to cool slightly. While they’re cooling down, take a moment to chop that fresh parsley – it will add a burst of flavor and a vibrant touch of green to our dish.

Now it’s assembly time. Grab your serving plates and start by adding a generous scoop of the creamy avocado mixture. Don’t be shy, pile it on! Then, carefully place a handful of those succulent prawns on top, gently nestling them into the heavenly avocado bed. Finally, sprinkle the fresh parsley over everything, adding a pop of color and a delightful aroma.

And there you have it – a stunning and delectable avocado and prawn dish that will impress even the most discerning foodies. Just wait until you take that first bite – the creamy avocado, the juicy prawns, the zesty lemon, and the hint of chili will dance on your taste buds like never before.

So, what are you waiting for? Go ahead and give this recipe a try. It’s a guaranteed crowd-pleaser that will earn you rave reviews. Trust me, you won’t be disappointed!

Take a look at the picture below to see what this amazing dish should look like:

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