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 ALMOND RED TEA CUSTARD
Almond Board of California
This custard is adaptable – it may
also be made with black, green or white tea, and may be topped with
berries or diced peach, nectarine, kiwi, or lychee instead of mango.
Serves 6
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| Ingredients: |
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2 cups almond milk
2 large eggs 2 egg whites 1/3 cup sugar (or use Splenda) 1/8
teaspoon salt 3 red tea bags, or 3 teaspoons loose red tea in a tea
strainer 1/2 teaspoon grated orange peel (orange part only) 1
cup finely diced mango 1/4 cup honey |
| Preparation: |
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Preheat oven to 325°F.
Bring almond milk to a boil; steep tea 4 to 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 to 60 minutes. Let cool, then wrap and chill for at least 4
hours.
To serve, gently stir together diced
mango and honey. Top custard and serve. |
| Nutritional Analysis: |
| 162 calories |
4 g protein |
| 14 g fat |
3 g saturated fat |
| 1 g monounsaturated
fat |
1 g polyunsaturated
fat |
| 70 mg cholesterol |
33 g carbohydrates |
| 1 g fiber |
1 mg vitamin E |
| 139 mg sodium |
12 mg calcium |
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Have you blogged this recipe? Let us know about it and we'll include your recipe's photograph and a link to your blog. Tweaks and adaptations welcome as long as it remains healthy! Origin should be credited and linked as: Spa Cuisine courtesy of SpaIndex.com: Guide to Spas. Attribution to contributing spa resorts and other sponsors should also be included, when available.
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