Rooibos custard creams

[Serves 6]

2 rooibos teabags
2 cups full-cream milk
2 eggs
1/3 cup castor sugar
Pinch of salt
½ tsp vanilla essence

To serve

Cinnamon
Icing sugar

1 Preheat oven to 160˚C. Over a gentle heat, warm the milk and rooibos teabags to infuse. Remove from heat, allow to cool slightly, then remove teabags.
2 Whisk together the eggs, sugar, salt and vanilla. Pour the warm milk into the egg mixture and beat well. Strain through a fine mesh sieve.
3 Pour into 200ml capacity glass custard cups or ramekins. Place in a roasting tin and pour in hot water halfway up the dishes. Bake in the oven for 45 minutes or until an inserted skewer comes out clean.
4 Allow to cool and refrigerate for 2 hours. Dust with icing sugar and cinnamon before serving.