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This custard is deceptively easy to achieve – you don’t even need an oven! The lemon tea-steeped custard and candied apricots are both prepared using a microwave, and can be on the table in less than 30 minutes.
1 3/4 cups heavy cream
4 lemon-flavored herb tea bags, such as Bigelow I love Lemon® Tea
1/2 teaspoon McCormick® Ginger, Ground
1/4 cup sugar
1/4 cup finely chopped dried apricots
2 tablespoons sugar
2 tablespoons water
1/4 teaspoon McCormick® Ginger, Ground
1/4 cup sliced almonds
For the Lemon Tea-Infused Custard, microwave cream and tea bags in medium microwavable bowl on HIGH 4 to 5 minutes. Stir in ginger. Cover. Let steep 5 minutes. Discard tea bags.
Meanwhile, for the Candied Apricots, place apricots, sugar, water and ginger in small microwavable bowl. Microwave on HIGH 1 minute. Stir in almonds; cover. Set aside.
Beat eggs and sugar in large bowl with wire whisk until well blended. Gradually whisk in cream mixture. Pour into 4 (6-ounce) microwavable ramekins or cups. Microwave on MEDIUM (50% power) 7 minutes or just until custard is set. Let stand 5 to 10 minutes. Serve warm with Candied Apricots.
Check your tea bags for metal staples. Be sure to remove before microwaving.
(Amount per serving)