Almond Red Tea Custard Recipe -
Almond Red Tea Custard Recipe

Almond Red Tea Custard

Recipe by  

"Red tea gives this creamy almond milk custard its distinctive flavor."

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Ingredients Edit and Save

Original recipe makes 6 ramekins Change Servings


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Dec 05, 2008

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!

Feb 22, 2011

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!


5 Ratings

Oct 05, 2011

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.

Jul 04, 2012

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.

Aug 24, 2012

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.


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  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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