Microwaved ' Baked' Egg Custard

Microwaved ' Baked' Egg Custard created by TooAllergic

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, stir, then cook another 5 mins at P3, 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.

Ready In:
12mins
Serves:
Units:

ingredients

directions

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

@Jen T
Contributor
@Jen T
Contributor
"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, stir, then cook another 5 mins at P3, 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."
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  1. Jeff C.
    I divided the recipe into fourths and cooked it in ramekins - spiced slightly differently with cinnamon cloves and allspice with almond extract as well as vanilla. Same or similar 1200 watt Panasonic microwave.
    Reply
  2. Chris S.
    I really enjoyed this! Got some basic egg-cooking tips for those who had problems with texture: 1. When you cool the custard, Cool it at room temperature, do not put in the refrigerator until it is already cool. 2. Best to start with room temperature eggs and beat them VERY WELL with the sugar and vanilla. Then, bring eggs up to the temperature of the hot liquid you want to combine them with— TEMPER THE EGGS: start whisking egg mixture rapidly again while pouring in just a little of the hot liquid. Mix the heck out of it! Just a few seconds. Do it again a couple of times. Then you will be able to combine the two liquids without any lumps Or scrambled-egg bits in the mixture. This is the secret step between silky custard and a gooey, lumpy mess. 3. Do not keep stirring the custard until the whole 15 minutes of cooking is done. Stir it well JUST ONCE after the first four minutes, and then leave it alone! It may look funny, but it will correct itself if you leave it alone. Those of us who grew up watching our grandmothers or mothers make sauces and custards— we probably temper the eggs without even thinking about it. Those of us who don’t have such memories, need to learn how, or relearn how. ?? I altered the recipe slightly by addition of a little pinch of sea salt to the eggs in my 1.5 Quart Glass casserole dish. Adding salt can toughen eggs, but I was willing to live with it. I used half-and half cream which I normally reserved for my coffee. The extra cream adds silkiness. I did not strain my custard, but did not notice any lumps after I properly tempered the eggs and combined the two liquids. I struggled with my microwave settings, and probably overcooked it, but I made sure only to stir it one time after the first five minutes of microwaving to give it a chance to set. Those additional last five minutes of just sitting, after the microwave has stopped, are crucial. The center needed to sit and set up firmly. I am very pleased with the way this turned out. This is going to be different from a baked custard, and is going to be different from a stove-top custard. I think that the suggestion of cooking in 4-6 individual custard cups Is a good one – it will make the texture more consistent from the middle to the edges. With my bigger casserole the center did take Longer to set up nicely. This is a comforting Treat, and I will be making it often! ??
    Replies 1
  3. Ben A.
    this thing overflowed in my microwave and killed it !!!!!!!!!!!!!!!!!!!!! :(
    Replies 1
  4. Raven K.
    Easy and so good! Just what I needed. I did the recipe as one poster said, 1 cup milk, 2 eggs
    Reply
  5. p.dunn207
    I made this with 1 cup full fat milk 2 eggs and half the sugar to make a small amount for my grandson. I cooked it a bit less time and it turned out lovely. He really enjoyed it.
    Reply
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