Method

Crêpes

Mix all the ingredients together until smooth. Cover with plastic wrap and let it rest in the fridge for 30 minutes.
Heat a pancake pan and grease with some cooking spray. Pour a thin layer of batter into the pan and swirl it around to cover the base. Cook for 25-30 seconds and then flip it over. Cook for another 30 seconds. Remove the crêpe from the pan and continue the process until you have 12–14 pancakes. Allow them to cool.

Rooibos tea custard

Heat the milk and tea bags in a saucepan. Once it comes up to a boil, remove it from the heat, cover with a lid and allow the tea to steep for 30 minutes.
Whisk the castor sugar and eggs in a mixing bowl. Strain the tea into the egg mixture and whisk to combine. Pour the mixture into a saucepan. Allow it to gently cook over low heat for 10–12 minutes until the custard starts to thicken. Ensure that you stir continuously. Remove from the heat and let the custard cool completely. Once the custard has cooled completely, whip the cream until stiff peaks form. Fold this into the custard mixture.

Caramel shards

Heat the sugar and water in a small saucepan. Stir it over a low heat until the sugar has melted. Once the sugar has melted, turn up the heat and allow it to bubble away for 8–10 minutes until the mixture turns a dark golden colour. Pour this onto a Silpat® or non-stick baking sheet. Allow it to cool and then break into shards.

To assemble

Place a crêpe onto a serving platter or cake stand, spread some of the rooibos custard over the surface and then add another crêpe on top. Repeat with the rest of the crêpes and custard until you’ve made a stack. Do not spread any custard over the top crêpe.
Sprinkle a thin layer of castor sugar on the top crêpe of the stack. Brûlée it with a blowtorch to form a crisp sugar layer. Garnish with caramel shards and edible flowers.