- 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.
Per Serving: 57 calories; 2 7.8 2.2 31 72 Full nutrition
ReviewsRead all reviews 5
This is a really great variation on custard - the orange zest gives a fresh zing, while the red tea provides a subtle unique flavouring. However, the yield for this recipe is way off - I used te...
I made this with unsweetened almond milk and the amount of sugar was perfect. I also used 3 whole eggs instead of the two eggs and two egg whites. I found the flavors in this custard complemen...
I made this as is (with unsweetened almond milk) except I added a little vanilla extract. The texture was perfect and the flavor was really delicate. I made them to bring to my parents house a...
Refreshing and silky decadence without a lot of calories! So far, I'm liking this best made with Red Chai Tea and about half of the sugar. I add the orange peel with plain Red Tea and leave it...