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:

  • 300ml double cream

  • 4 lemon flavoured herb tea bags

  • 4 eggs

  • 50g sugar

  • ½ tsp McCormick Ginger Ground

  • Candied Apricots:

  • 50g dried apricots, finely diced

  • 2 Tbsp sugar

  • 2 Tbsp water

  • ¼ tsp McCormick Ginger Ground

  • 25g sliced almonds


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.      

Visit for 12 more flavours to watch in 2014 and to explore the future of flavour with inspired recipes, photos and video.

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