Microwaved ' Baked' Egg Custard

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.

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! ??

Love this super easy yummy recipe! It hits the spot! Make sure you sift the eggs or you will get egg pieces.

Easy and so good! Just what I needed. I did the recipe as one poster said, 1 cup milk, 2 eggs

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.