Prep 20 mins
Cook 1 hr
This is from the almond board and I have not tried it yet. Cook time is chill time
- 2 cups almond milk
- 2 large eggs
- 2 egg whites
- 1⁄3 cup sugar
- 1⁄8 teaspoon salt
- 3 red tea bags
- 1⁄2 teaspoon grated orange peel (orange part only)
- whole almond (to garnish)
- Preheat oven to 325 degrees F. Bring almond milk to a boil; steep tea 4-5 minutes or until a desired tea flavor is reached.
- Meanwhile, whisk together eggs, whites, sugar and salt in a medium bowl until blended. Very gradually whisk hot milk mixture into egg mixture and stir until sugar is dissolved. If lumps appear, strain mixture through a fine sieve into a bowl or pitcher. Stir in orange zest.
- Divide mixture between 6 ramekins or tea cups and bake in a water bath until set but still a bit jiggly when shaken, 50-60 minutes. Let cool, then wrap and chill for at least 4 hours. Garnish with almonds and serve.
This is wonderful! I used a red tea that was cinnamon and orange flavored. I had no problems with lumps. I used unsweetened almond milk. I topped each with 3 whole, natural almonds (which I forgot to put on before the photo) :) This will be made again! Thanks for posting.
I made half this recipe with chocolate almond milk and the other half with regular (vanilla). I steeped them for half an hour, so the tea would be strong. We both liked the chocolate better than the vanilla, though it tasted less like chocolate and more like tea (you could also taste the tea a lot more than in the vanilla). I only sweetened the half batch where I used unsweetened almond milk (the vanilla). This is a very eggy custard - which is more up DH's alley than mine. For me, I wished I had strained the mixture, or that I had used only egg yolks (I didn't think the egg whites worked that well in it). We topped them with toasted sliced almonds, and that really elevated it (and also increased the almond flavor, which is quite subtle). We tried bruleeing some of them, which was also nice.