Silky, fragrant, and infused with the warm, naturally sweet aroma of Honeybush. A perfect dessert for a family treat or a weekend gathering!
Serves: 4 – 6 people.
✨ Ingredients
Honeybush Tea Infusion:
- 2 cups milk
- 3 Honeybush tea bags (or 3 tsp loose Honeybush)
Custard Base:
- 3 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
Caramel Layer:
- ¾ cup sugar
- 3 tbsp water
👩🍳 Method
1️⃣ Make the Caramel
- In a small saucepan, heat sugar + water on medium.
- Do not stir — swirl gently until the caramel turns golden.
- Pour the caramel into 4–6 ramekins or one pudding dish, tilting to coat the bottom. Allow to set.
2️⃣ Brew Honeybush Milk
- Warm milk over medium heat (do not boil).
- Add Honeybush tea and steep 10–15 minutes.
- Strain and cool slightly.
3️⃣ Whisk Custard
- Whisk eggs, sugar, salt, and vanilla together (don’t create too many bubbles).
- Slowly add the warm Honeybush milk while whisking continuously.
4️⃣ Bake
- Pour custard into caramel-lined dishes/ramekins.
- Place inside a larger baking tray and fill the tray halfway with hot water (bain-marie).
- Bake at 160°C for 45–55 min (or until just set).
5️⃣ Chill & Serve
- Cool completely, refrigerate at least 2 hours.
- To serve, loosen edges and gently invert onto a plate — caramel sauce will flow over the pudding. 😋
🍯 Serving Suggestions
Top with:
✨ Fresh berries
✨ Toasted coconut flakes
✨ Whipped cream
✨ A sprinkle of cinnamon
✨ A cup of warm Honeybush tea on the side ☕️
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