ALMOND MILK CUSTARD
Steps:
- Add all the ingredients to the pot and whisk together until it has a smooth consistency.
- Turn the heat on medium. Begin whisking continuously until the liquid is thickened into a creamy texture. This process should take up to five minutes, and you will feel the custard's texture begin to change.
- Once the desired consistency has been reached, remove it from the heat. Stir for one more minute. The custard will continue to thicken off the heat.
- Portion up the custard, pouring in shallow glass jars or sealable containers. Allow cooling at room temperature for 30 minutes.
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- Preheat the oven to 325. Heat the milk in a saucepan over medium heat, stirring occasionally, until simmering. Add sugar and stir to dissolve. Turn off heat.
- In a separate bowl, whisk egg yolks for one minute until thick and lemon coloured. Drizzle hot milk into egg yolks, whisking constantly. Stir in 1 teaspoon of almond extract.
- Pour or ladle custard mixture into four oven-proof ramekins. Place ramekins in a deep glass baking dish and pour boiling water into the baking dish until it reaches about 3/4 of the way up the sides of the ramekins.
- Bake custards for 1 hour. While custards bake, open the can of mandarin oranges and drain out most of the syrup. Pour oranges in a small bowl and sprinkle with remaining 1/2 teaspoon of almond extract; stir. Cover bowl and let oranges chill in fridge.
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