Recipe by: Charné
Charné's Fynbos Crème Brûlée
1 vanilla pod
9 egg yolks
2 tsp honeybush
Mix the yolks and sugar.
Boil milk & cream with vanilla, rooibos and honeybush together.
Add the milk mix to the eggs and sieve.
Put water in a pan, add paper towel, then pour mixture in a baking pan which can fit the cooking pan, close the baking pan with foil, and then close with a lid and let it simmer slowly for 45min.
Use an ice bath to cool and set in the fridge.
To make caramel, caramelize sugar with water, pour it onto a silicon mat, once it hardens blitz it, and sprinkle over the creme brulee and torch with a blow torch.
Rose Pelargonium Cookie
1tsp baking powder
10ml rose pelargonium
Beat butter and sugar, add the egg, then flour and pelargonium and rest in the fridge for 20min, roll out to desired shape and bake at 170°c till a light golden colour.