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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from the almond board and I have not tried it yet. Cook time is chill time Ingredients:
2 cups almond milk |
2 large eggs |
2 egg whites |
1/3 cup sugar |
1/8 teaspoon salt |
3 red tea bags |
1/2 teaspoon grated orange peel (orange part only) |
whole almond (to garnish) |
Directions:
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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