Ingredients
2 cups milk
3 large eggs
2 teabags of Rooibos
½ cup sugar
2 tbsp. corn flour (maizena)
1 tsp vanilla essence
1 cup plain yoghurt – Greek-style works best
Pinch of salt
Method
Heat milk in a saucepan until warm with the teabags but don’t boil, let it infuse for 5 – 7 minutes.
In a bowl, whisk together eggs, sugar, cornflour, salt, and vanilla until smooth.
Strain out the rooibos and slowly pour the warm milk into the egg mixture while whisking continuously, this prevents scrambling and is called tempering.
Return everything to the pot and cook on low heat, stirring constantly.
Cook until the mixture thickens into a custard consistency (about 6–10 minutes).
Remove from heat and allow to cool slightly then whisk in the yoghurt until smooth and creamy.
Chill for at least 2 hours before serving.
Serving Ideas
Top with braai-roasted apricot or fresh mixed berries and drizzle with toasted nuts for a healthier dessert
