Crème brulee is my favorite dessert in the whole world, so I was super excited about this one. I really wanted to like it, but sadly its enticing promises (decadent! creamy! rich! caramel!) just turned out to be sweet nothings. The flavor was very mild and overpowered by the green rooibos. I tried making it stronger than suggested, which just intensified the rooibos flavor, and also tried sweetening it, which just seemed to bring out a chemical aftertaste and made it worse. This one might work if you’re a fan of straight rooibos and just want a hint of flavor, but for a caramel-y dessert rooibos, I found Crème Caramel to be a much tastier cup.
Preparation
Boiling
7 min, 0 sec
