Microwaved ' Baked' Egg Custard

Total Time
Prep 3 mins
Cook 9 mins

A quick easy egg custard for times when comfort food is needed. **Note.....This recipe is for a 700wt microwave. For other wattage ovens check your book that came with it for guidelines. For my new Panasonic 1200wt oven which has 1-10 power levels, I heat milk on Hi (100%power) for the 3mins then for cooking I use P3 (30% power)and cook at this level for 5mins, then leave to stand covered for 5mins. As all ovens are different this is a guide only. Experiments may be needed to get the best result.


  1. In a microwave safe jug heat the milk for 3 minutes on high.
  2. In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
  3. Stirring all the time strain this mix into a 2L microwave (20cm round) dish and sprinkle with nutmeg.
  4. Cook on 1/2 (50%)power for 4 minutes. Stir and then cook on 1/2(50%) power for another 5 minutes.
  5. Stand 5 minutes.
  6. Serve warm or at room temperature on its own or with fruit and whipped cream.
  7. Cooking time may vary depending on your microwave.
  8. NOTE: This is for a 700w microwave. See my introduction above if using a 1200wt microwave.


Most Helpful

All I have to say is yum - I'm too busy trying not to eat it all in one sitting. I made six individual custard cups, so cut down the cooking time a little. It was very good - tastes just like the custard my mom used to make. Thanks for sharing such an easy recipe. Just made this again for about the fifth time. I feel so bad for the few people who had trouble with this. I think maybe they cooked at too high a temperature. They are missing out on an easy to make, awesome custard. I pour this into six custard cups after heating the milk initially and mixing with the egg and sugar. I cook 4 minutes on medium, stir and cook for an additional 3 1/2 to 4 minutes on medium. Good luck to all of you who try this and happy eating.

Connie Lea March 05, 2010

Tasted just like the egg custard of my childhood - the kind that had to be baked in the oven for an hour or more, sitting in a hot water pan. The texture was perfect. Hard to believe it took only 12 minutes. I have made it for very picky friends and they love it, too. I made mine with skim milk cause that was all I had, and it still tasted superb.

harris5889 July 01, 2004

It didnt work for me I did everything to the letter end up heating it till it nearly split and it is still just runny goo in my fridge 12 hours later I think the eggs need seerating for it to work and full cream milk needs to be used

GeoffandSharon L. February 04, 2017

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