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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.
