Easy Microwave Pouring Custard
"**Please note this was made in a 700wt Microwave. Please check your own guidelines book to adjust times for a higher wattage oven.
Another quick and easy recipe for when you want a warm custard without the hassle of milk sticking to the pot!!
You can also flavour this custard with vanilla or your favourite liqueur such as Frangelico, Kahlua, Cointreau, Brandy or Rum :) A good way of using left over egg yolks from another recipe that calls for only the whites, OR use the whites to make some small meriingues to have with the custard and maybe some fruit:)"
- Ready In:
- 7mins
- Ingredients:
- 3
- Yields:
-
1 1/4 cups
ingredients
directions
- In a microwave safe jug heat the milk on medium-high (70% power) for 1 minute.
- Combine the sugar and egg yolks and then whisk mixture into the warm milk.
- Cook uncovered on medium (55% power)for about 5 minutes, whisking twice during cooking, until custard thickens slightly.
- When cooked, cover with some plastic wrap, laying it on the surface of the custard.
- Serve either warm or cooled with maybe some fruit & meringues or over a steamed pudding.
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Reviews
-
Okay, although I think the recipe flavor was fine and it is workable... I had to make this twice. The first time I did as instructed and mine, too, curdled. I suspect because custard is not supposed to get above 180 degrees and my microwave is a 1250 watter! So I did it, again, at the 3 level for 5 minutes stirring twice, then at 1 minutes intervals stirring after each minute, until it thickened to what I thought was adequate. This took another 5 minutes...10 total. If I try this, again, I will try the 4 level at 5 minutes, and add a minute at a time...but I decided to err on the side of caution after the first failure! :D And I did end up splashing a bit of vanilla, maybe 1/4 t in at the end. It was fine without, but I liked it better with the addition. Honestly, I think there should be a caveat for the wattage of your microwave and then this will be a good recipe for all comers. -
Awful! :( The egg yolks cooked (and made the custard resemble curds), the sweetness/sugar makes the custard inedible. Did not thicken adequately so I needed to use corn flour anyway - I may as well have used a tried and trusted recipe because that's what I had to do in the end. :( -
Excellent, and very easy. A bit too sweet for my personal taste, so I'll reduce the sugar next time, I also added a few drops of vanilla essence. Great recipe, Jen T- thanks for sharing. -
what a wonderful way to use up my last eggs! I ended up accidentally using one of the whites, so I added half a teaspoon of vanilla and made a more solid custard. -
Same as the other person, the egg cooked and it came out lumpy. I didn’t try it tho coz I’m not a weirdo.
see 2 more reviews
Tweaks
-
Dropped the sugar to 1/4 cup and added 1 capful vanilla essence (we enjoy a strong vanilla flavour). Adjusted the time to 8mins on 30% for an 1100 watt microwave.
-
Cooked at a lower temp for a longer time.
RECIPE SUBMITTED BY
Jen T
New Zealand
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