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1
For the baked rooibos tea cream, preheat the oven to 160C.
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2
Combine the cream, tea bags and vanilla in a saucepan over a medium heat and stir occasionally until hot (5 minutes).
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3
Remove from the heat, cover and stand to infuse (1 hour).
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4
Whisk the sugar and yolks in a bowl until pale and creamy (3-4 minutes).
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5
Remove the tea bags and reheat the cream over a medium heat until hot, then gradually pour onto the yolk mixture, gently stirring to combine.
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6
Strain through a fine sieve into a jug, pressing to remove as many seeds as possible from the vanilla bean and discarding the bean afterwards.
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7
Stand for 5 minutes, and then skim the foam from the surface.
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8
Divide evenly among six 250ml ovenproof glasses.
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9
Place the glasses on a folded tea towel placed in a deep roasting pan, ensuring they are sitting level.
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10
Fill the pan with enough hot water to come two-thirds of the way up the sides of the glasses and cover with foil.
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11
Pierce a few holes in the foil with a skewer to release the steam, then bake until set, but with a slight wobble (30-35 minutes).
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12
Whilst the custards are baking,melt the butter in a non-stick frying pan and add the apple.
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13
Sprinkle over the sugar and cook over a low heat, turning occasionally, until the apples are tender and golden brown.
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14
Remove the custards from the oven, remove the foil and stand in the water until cool (30-40 minutes).
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15
Remove from the water, dry the glasses and refrigerate until chilled and firm (2 hours).
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16
Divide the apples among the custards, top with lemon sorbet (if required) and serve immediately.
