Cream caramel with rosemary and sea salt

Heat a pan with a thick bottom. Put the sugar in the pan and set it to a high setting without stirring.

Turn the pan as soon as the sugar starts to change color to medium-high setting. Remove the pan from the heat source as soon as the sugar has a golden brown color and add 2 tablespoons of water, the rosemary and a pinch of sea salt.

Stir through and leave for 10 minutes. Remove the rosemary from the caramel, spread the caramel over the timbaaltjes and allow to cool.

Preheat the oven to 180ºC. Beat the eggs and egg yolks with the vanilla sugar.

Heat the whipped cream and milk and add them to the egg mixture in a thin stream while stirring. Pour the mixture through a sieve to remove any lumps.

Fill a roasting tray or oven dish with a bottom of hot water. Pour the egg mixture into the timbals, put them in the roasting tin and cover with aluminum foil.

Put in the oven for about 45 minutes until the cream stops moving when you gently tap the containers. Let the cream caramel cool down and put in the refrigerator for at least 4 hours (this can also be done a day in advance).

Cut off the cream before serving around by using a pointed knife along the edge of the trays. Put the creams on plates so that the caramel flows over them.