When I have milk or eggs to use up, I sometimes make this quick, easy and very yummy custard. It says baked in the title although the dish is made in the microwave. It really is very similar to oven baked custard without the extra work of standing the dishes in water or the bother of heating a big appliance. The texture is creamy and delicate, very nice as a quick dessert or breakfast.
The trickiest part is knowing how long to cook the custard. Times vary with the size and strength of the microwave oven. The dish should be cooked on a medium power so microwaves that have only one power setting are not the best for making custard, although it can be done with care and practice.
This recipe was adapted by me from the Amana Radarange Cookbook
Microwave Baked Custard
1 3/4 cups milk
3 large eggs, slightly whisked to mix
1/4 cup sugar
1/8 tsp salt
1 tsp vanilla
nutmeg and cinnamon to taste
Place the milk in a 2-cup glass measure. Microwave on high for 1.5 to 2 minutes until hot. While the milk is heating, break the eggs into a 4-cup measure. Lightly whisk until the eggs are broken and mixed but not too foamy. Gently whisk in the sugar and salt.
Slowly pour the hot milk into the eggs, whisking and using care not to pour too fast or the eggs can curdle. Mix in the vanilla.
Divide the custard between four 6 oz glass custard cups. Sprinkle the tops with the spices to taste. Space in the microwave so there is plenty of room around the cups. Heat on medium power, Power Level 4 on my microwave oven, for 6-15 minutes. It may be necessary to re-situate the cups half-way through cooking for best heat dispersal.
Begin checking the custard at 6 minutes so it does not over-cook and resume cooking at two minute intervals until done. Do not stir! The custard is finished when no liquid flows if the cup is carefully tipped. If one cup seems more set than the others, remove it and finish cooking the rest. The custard will still be wobbly in the center. The heat retained will finish the cooking. Cool the custards in the microwave with the door closed or on a counter at room temperature away from drafts. When cooled, store in fridge.
Over-cooked custard is hard and rubbery, not too appetizing, so use care with the cooking time.
I have also made this in a single large dish and microwaved for about 20-25 minutes.
Serve plain or with whipped cream or fruit. Makes four 6 oz servings.