Sunrise Delight: Spanish Brunch Sweet for Vegetarians

Allergens

Milk, Eggs

Ingredients

• 4 large ripe red bell peppers 1/2 cup almond milk 4 egg whites 1 cup granulated sugar 1 tsp vanilla extract 3 tbsp cornstarch 1/4 cup freshly squeezed orange juice 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg A pinch of salt Confectioners' sugar, for dusting (optional)

Instructions

1. Begin by roasting the red bell peppers over an open flame or under a broiler until their skin is charred and blistered. Allow them to cool, then peel off the skin, remove seeds, and slice into thin strips. Set aside.
2. In a large mixing bowl, whisk together almond milk, egg whites, vanilla extract, cornstarch, cinnamon, nutmeg, and a pinch of salt. Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Remove from heat and let cool for a few minutes.
3. Fold in the roasted bell pepper strips, ensuring they are evenly distributed throughout the custard.
4. Pour the custard mixture into individual ramekins or dessert glasses, then chill them in the refrigerator until set, about 2 hours.
5. Just before serving, sprinkle each custard with confectioners' sugar (optional) and enjoy this Spanish sunrise delight.

Chef’s Insight

This dessert is perfect for entertaining guests or enjoying a leisurely brunch on a sunny day. Its vivid flavors and colors are sure to bring joy and delight.

Notes

For an added touch of Spanish flair, serve with a glass of sparkling sangria or cava alongside the custards.