Charné’s Fynbos Crème Brûlée

1 vanilla pod
400ml milk
600ml cream
9 egg yolks
160g sugar
2tsp rooibos
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.