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Easy Lemon Tea-Infused Custard with Candied Apricots
Ingredients
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Lemon Tea-Infused Custard:
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300 millilitre (½ pint) double cream
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4 lemon flavoured herb tea bags
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4 eggs
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50 gram (2 ounce) sugar
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½ teaspoon Ground Ginger
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Candied Apricots:
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50 gram (2 ounce) dried apricots, finely diced
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2 tablespoons sugar
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2 tablespoons water
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¼ teaspoon Ground Ginger
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25 gram (1 ounce) sliced almonds
Key Products
Instructions
- 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 the surface) or until custard is just set. Stand for 5-10 minutes then serve with the candied apricots.
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