During the latter half of the 20th century, Crème au caramel became as ubiquitous on restaurant dessert menus. And there is good reason for this. Crème au caramel is delectable. It is also very simple to make and consists of only milk, eggs, sugar, and sometimes vanilla. As simple as it may be however, crème au caramel has a very complex medium rich flavor profile. (Which makes it as natural as a flavoring for the mellow character of Rooibos!)
Interestingly, this fine dessert is also one of the world’s oldest. Well, almost… Flan, which is the generic term for a custard made of milk and eggs was invented by Roman chefs thousands of years ago. The Romans discovered that egg white worked extremely well as a binding agent in holding various ingredients together. As the centuries passed, their discovery evolved from a savory main cource into sweet custard with the addition of honey or sugar, and sweet custard evolved into Crème au caramel with the discovery of caramel – thought to have been first created by French chefs sometime in the 18th century.
Ingredients From: South Africa
Grade(s): Choice Grade #1
Growing Altitudes: 1500 – 2500 feet above sea level
Manufacture Type(s): Traditional process, Rolled and fermented.
Cup Characteristics: The opening bars are sweet toffee notes building to a full symphonic caramel. An ‘I want
Infusion: Bright, highlighted with Calendula petals.
Antioxidant Level: Medium
Caffeine Level: Caffeine Free herb
Luxury Ingredients: Rooibos, Calendula petals, and Natural flavors