Low Fat Almond Red Tea Custard
This Almond Red Tea Custard was created by the California Almond Board with red tea, almond milk, eggs and egg whites, but 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 for the Portfolio Eating Plan, which creates recipes designed for lowering cholesterol.
Servings: 6 Servings
Calories: 148kcal
This custard was developed for the Portfolio Eating Plan, which creates recipes designed for lowering cholesterol.
Ingredients
- 2 cups almond milk
- 2 large eggs
- 2 egg whites
- ⅓ cup sugar (or use Splenda)
- ⅛ teaspoon salt
- 3 red tea bags (or 3 teaspoons loose red tea in a tea strainer)
- ½ teaspoon grated orange peel (orange part only)
- 1 cup finely diced mango
- ¼ cup honey
Instructions
- 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).
Spa Index Kitchen Notes
We used Celestial Seasons Madagascar Vanilla African Rooibos (red tea) blend, and calculated this using regular sugar. We've also made it with SWERVE with great results, reducing the recipe by 130 calories (approx 20 calories per serving).
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Nutrition
Serving: 1 Serving | Calories: 148 kcal (7%) | Carbohydrates: 25 g (8%) | Protein: 5 g (10%) | Fat: 4 g (6%) | Cholesterol: 70 mg (23%) | Sodium: 7 mg | Potassium: 187 mg (5%) | Fiber: 0.5 g (2%) | Sugar: 25 g (28%) | Vitamin A: 1100 IU (22%) | Vitamin C: 11.6 mg (14%) | Calcium: 100 mg (10%) | Iron: 0.4 mg (2%)