CRÈME AU CARAMEL ROOIBOS

Desserts with Crème au Caramel became as commonplace in restaurants in the second half of the 20th century as Irish pubs were in the early part of the century. But there’s a good explanation for that too. The delicious Crème au caramel, only a few basic ingredients to create, including milk, eggs, sugar, and maybe some vanilla extract. Despite its apparent ease of preparation, crème au caramel has a layered, nuanced flavour profile and a somewhat thick texture. This delectable dessert is a direct descendent of flans, a form of custard that is said to be one of the world’s oldest delicacies.

Okay, so flans didn’t always get their reputation as delicious desserts. Flan refers to a type of custard that is often made with milk and eggs. Historically, there were Roman cooks around a millennium ago. The ancient Romans learned that egg white could be used as a sturdy glue to combine different components. They began their research by combining eggs and milk, and they eventually named their discovery Tiropatinum. Ticiopatinum wasn’t always considered a sweet treat. Rather, it was a main course dish flavoured with exotic ingredients like ox tongue or eel. Over the centuries that followed, Tiropatinum morphed into sweet custard with the addition of honey or sugar, and sweet custard morphed into Crème au Caramel with the discovery of caramel, a dessert that is widely believed to have been invented by French cooks in the 18th century. We provide this caffeine-free crème au caramel in the hopes that one day it will be remembered by culinary historians. Rooibos marks a significant point in the evolution of flans, custards, and similar dishes. We’re confident they will after tasting this remarkably mellow, creamy, and sugary tea.