1) Preheat oven to 350

2) In a medium sauce pan, add cream, vanilla, salt

3) Add the rooibos tea in disposable tea bags and cook on medium low until heated through. Approximately 7-10 minutes. Turn heat down if milk looks like it is coming to a boil, but leave tea in for at least 7 minutes.

4) In a separate bowl, mix yolks and sugar with a hand mixer until it changes to a light yellow color.

5) Remove tea leaves. Squeeze excess liquid from the bags back into cream. You will need this extra moisture and it will also release more tea flavor.

6) Pour about 1/4 cream mixture into egg mixture and stir until combined.

7) Pour egg mixture back into sauce pan with remaining cream. Stir until combined.

8) Pour into 4 6 oz ramekins and place in a glass baking dish. Fill baking dish with water about halfway.

9) Cook in oven for 40-50 minutes until the center is just set.

10) Remove from oven and chill in fridge for several hours or overnight.

11) Cover each ramekin with at least 1 tsp sugar. You might need to use a little more. Make sure all of the custard is covered. If your custard has sunk a bit, push sugar up the sides so that sugar is coating the whole surface. Exposed custard will burn quickly when you heat the sugar.

12) Use a small butane cooking torch to melt the sugar. Be sure to continuously move the flame to keep from burning the sugar. The liquified sugar is likely to start pooling towards the center. Gently tip ramekin to evenly distribute sugar.

13) Allow to sit about 5 minutes to allow sugar to cool and harden.