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.
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.
Just brilliant, easy and quick and delish!
I can't even honestly give this one star. Lumpy, smelly, watery...I wouldn't even give this to my dog. Yuck.
The flavor was great but like others it was watery. I wonder if using 2% milk instead of whole milk or half and half makes a difference. I will try it again with a fattier milk and let you know.
This is exactly what it is billed 'a quick easy egg custard'! Hit the spot when I was looking for some soft comfort food after dental work. This was plenty sweet for me although I admit my 1/4 cup was heaping. I need to tweak a bit more for my 1000 watt microwave - it was a bit watery (but I ate it all). I did the milk at 3:20 full power, the custard at 20 minutes 30% power - stirred at 6 minutes, and 15 minutes - more like whisked with a fork. Its not silky smooth like a traditional custard but the taste is all there. Perfect for a quick custard fix!! Thanks!!!
OK in a pinch, but doesn't really compare to real baked custard. I added more sugar - definitely needs it. Mine came out a bit lumpy and watery in spots, but that may be because I stirred more than once during the cooking process. I doubt I'll be making this again.
This recipe didn't turn out for me at all. It's lumpy and as it's cooling it's becoming more and more watery. The taste also isn't sweet enough for my liking, certainly not as sweet as my typical baked custard recipe. Sorry, but I won't be making this again.
I was so hungary for custard and didn't want to wait. I substituted Splenda for sugar. Then followed recipe. Did mine in 2 custard cups. One at a time. Cooked on 1/2 (50%)power for 4 minutes. Stirred, cooked another 1 1/2 min. Looked a little lumpy, but pulled it out and beat the h... out of it til it looked smooth. And hoped for the best. Wow it is so good. I just finished the one custard cup, was only going to eat half, kept going back for another spoonful. Saving the other for breakfast. After all it is milk and eggs, breakfast food. Thank you for sharing.
YUCK! It came out like watery lumpy scrambled eggs!!!! I followed the directions to a T. Will stick to real baked custard from now on! A waste of milk and eggs.