Easy Lemon Tea-Infused Custard with Candied Apricots

Easy Lemon Tea-Infused Custard with Candied Apricots

Easy Lemon Tea-Infused Custard with Candied Apricots

Ingredients
12
Servings
4
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.
Ingredients
  • Lemon Tea-Infused Custard:

  • 300 millilitre (½ pint) double cream

  • 4 lemon flavoured herb tea bags

  • 4 eggs

  • 50 gram (2 ounce) sugar

  • ½ teaspoon Ground Ginger

  • Candied Apricots:

  • 50 gram (2 ounce) dried apricots, finely diced

  • 2 tablespoons sugar

  • 2 tablespoons water

  • ¼ teaspoon Ground Ginger

  • 25 gram (1 ounce) sliced almonds

Key Products
Ground Ginger

Product Information

£ 1.70/unit,26g
Ground Ginger

Product Information

£ 1.70/unit,26g

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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