Ingredients for Almond Red Tea Custard
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How to Make Almond Red Tea Custard
- Preheat oven to 325°F (160°C).
- In a saucepan, heat 2 cups almond milk over medium heat until it comes to a boil.
- Remove from heat and add 2-3 red tea bags. Steep for 4-5 minutes, or until desired tea strength is reached. Remove tea bags.
- In a medium bowl, whisk together 4 large eggs, 2 large egg whites, ½ cup granulated sugar, and a pinch of salt until light and fluffy.
- Gradually whisk the hot red tea almond milk mixture into the egg mixture, whisking constantly to prevent curdling. Make sure the sugar is fully dissolved.
- If any lumps appear, strain the mixture through a fine-mesh sieve into a bowl.
- Stir in the zest of 1 orange.
- Divide the custard mixture evenly among 6 ramekins or teacups. Place the ramekins in a larger baking dish.
- Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath).
- Bake for 50-60 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely on a wire rack.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Garnish with slivered almonds before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
45g
Fat
2g
Carbs
3g
