1 1/4 cups Almond Milk
1 Green Tea Bag
4 egg yolks
1 1/3 cups Sugar
Pinch Salt
1) Pre-heat oven to 350 F. Pour water into large pan to half the height of ramekins that will be used to cook custard (ideally, use a creme brulee set). Place pan into oven to heat water.
2) Measure milk into small pot, and heat over low heat (lowest possible heat setting!) Place green tea bag into milk while heating. Scale for 5-10 minutes.
3) Whisk eggs. Slowly add in sugar and pinch of salt. Whisk until smooth and creamy.
4) Strain milk. Slowly add milk to egg mixture and stir thoroughly.
5) Pour custard into ramekins, and place ramekins into water bath in oven. Bake 45-60 minutes until custard is just set.
6) Remove from oven. Leave ramekins in water bath for about an hour.
7) Place ramekins with custard into oven for at least 2 hours.
8) Top with whipped cream and fresh blueberries.
Nutritional info (not counting blueberries):
| Calories | 329.6 | |
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| Total Fat | 5.2 g | |
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| Saturated Fat | 1.6 g | |
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| Polyunsaturated Fat | 0.7 g | |
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| Monounsaturated Fat | 1.9 g | |
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| Cholesterol | 204.8 mg | |
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| Sodium | 54.8 mg | |
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| Potassium | 75.7 mg | |
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| Total Carbohydrate | 69.6 g | |
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| Dietary Fiber | 0.3 g | |
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| Sugars | 68.7 g | |
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| Protein | 2.9 g | |
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| Vitamin A | 7.9 % |
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| Vitamin B-12 | 5.4 % |
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| Vitamin B-6 | 2.9 % |
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| Vitamin C | 0.0 % |
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| Vitamin D | 12.3 % |
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| Vitamin E | 18.2 % |
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| Calcium | 8.5 % |
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| Copper | 0.6 % |
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| Folate | 6.1 % |
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| Iron | 3.2 % |
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| Magnesium | 1.5 % |
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| Manganese | 0.5 % |
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| Niacin | 0.0 % |
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| Pantothenic Acid | 5.0 % |
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| Phosphorus | 9.6 % |
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| Riboflavin | 5.9 % |
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| Selenium | 13.9 % |
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| Thiamin | 1.9 % |
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| Zinc | 2.5 % |
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