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Easy Lemon Tea-Infused Custard with Candied Apricots
dessert

Easy Lemon Tea-Infused Custard with Candied Apricots

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.
  • 10m

    prep time

  • 15m

    Cook Time

  • 578

    Calories

  • 10

    Ingredients

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Ingredients

4

Servings

Lemon Tea-Infused Custard

  • 1 3/4 cups heavy cream
  • 4 lemon-flavored herb tea bags, such as Bigelow I love Lemon® Tea
  • 1/2 teaspoon McCormick® Ground Ginger
  • 4 eggs
  • 1/4 cup sugar

Candied Apricots

  • 1/4 cup finely chopped dried apricots
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1/4 teaspoon McCormick® Ground Ginger
  • 1/4 cup sliced almonds

Instructions

  • 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.

Nutrition information (per Serving)

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