Lemon Tea Infused Custard with Candied Apricots
About this Recipe
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.
Lemon Tea Infused Custard with Candied Apricots
Directions
- Microwave cream and tea bags in medium microwavable bowl on HIGH 4 to 5 minutes. Cover. Let steep 5 minutes. Discard tea bags.
- Prepare Candied Apricots.
- 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.
Ingredients
- 1/2 tsp McCormick® Ginger, Ground
- 1 1/3 cups Nature's Best Dairy® Cream, Heavy
- 4 Ridgecrest® Egg(s), Large
- 4 bags tea, lemon=flavored herb
- 1/4 cups West Creek® Sugar, Granulated
Candied Apricots
Directions
- Place apricots, sugar, water and ginger in small microwavable bowl. Microwave on HIGH 1 minute.
- Stir in almonds; cover. Set aside.
Ingredients
- 1/4 cups apricots, dried, finely chopped
- 1/4 cup Magellan® Almonds, Sliced
- 1/4 tsp McCormick® Ginger, Ground
- 2 tbsp water
- 2 tbsp West Creek® Sugar, Granulated