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.
For the Lemon Tea-Infused Custard, microwave cream and tea bags in a medium microwavable bowl on high for 4 minutes. Cover and steep for 5 minutes, then discard tea bags.
For the candied apricots place apricots, sugar, water and Ginger in a small microwavable bowl. Microwave on high for 1 minute. Stir in almonds, cover and set aside.
Beat eggs and sugar in a large bowl with a wire whisk until well blended. Gradually whisk in the cream mixture, and then pour into 4 microwavable ramekins or cups. Microwave on low power for 7 minutes (stop microwave for a few seconds if mix begins to rise over
Cooks Tip: Check your tea bags for metal staples. Be sure to remove before microwaving.
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