Almond Red Tea Custard
This custard of red tea, almond milk, eggs and egg whites 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. It was developed by the Portfolio Eating Plan, which creates recipes designed for lowering cholesterol.
- 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
- Preheat oven to 325°F.
- Bring almond milk to a boil; steep tea in the milk 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 tea and 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.
- Top with chopped mango, or, garnish with almonds (shown).