Recipe by Almond Board of California
"Red tea gives this creamy almond milk custard its distinctive flavor."
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red tea bags
grated orange peel (orange part only)
Whole, natural California Almonds to garnish
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 tea cups and barely got 4 - definitely not 12 servings! Either way, great dessert!
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 complemented each other very well!
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 and my mom polished off all of the left overs. It only made about 8 half full custard cups, though.
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 out with the already spicy Chai version. It makes enough to fill four 6.5 oz custard cups.
I love red tea, so I thought this would be great. I added a little vanilla extract and used unsweetened vanilla almond milk and Madagascar vanilla red tea.
I think it would be too sweet if one used sweetened almond milk.
As it is, I found the orange zest to be totally overwhelming. If I made this again (and I probably wouldn't), I'd leave it out entirely. The end result tasted, to quote my husband, "just like Fruity Pebbles".
It did bake up beautifully, though a welcome addition to this recipe would be brief instructions for a water bath, which I had to look up.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Red Tea Custard
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 18
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