Tag Archive | home cooking

Microwave Baked Custard


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.1

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.2

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.3

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.



Apple Maple Pudding


Yum, Apple Maple Pudding is so scrumptious!  My husband thinks the name is hard to say, but he has no trouble eating it!  We use our own maple syrup and eggs for this and when in season, our own apples.  This is excellent served warm with a dollop of vanilla ice cream.

I found this recipe in Yankee magazine years ago and have adapted it to suit our tastes.  It might be better to make this in a slightly larger dish, this is a two quart bowl.  Might want to use a 2.5 qt or 3 qt dish next time since it overflowed a little.  The recipe has three steps.

Apple Maple Pudding

2 large pie apples, peeled, cored and sliced thin

1 tablespoon sugar

3 tablespoons flour

cinnamon, nutmeg, cloves and ginger to taste

Toss apples with dry ingredients and arrange in the bottom of an ungreased 2-3 qt casserole dish.

3/4 cup maple syrup

3/4 cup apple cider or other complimentary pure fruit juice (I like orange/tangerine juice)

Combine in a small sauce pan and bring to boil over medium heat.

1 1/2 cups flour

2 1/4 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons oil

3/4 cup sugar

2 eggs, beaten

1/2 cup milk

Combine all ingredients and mix well.  Pour over apples, spread evenly.  Pour hot syrup mixture over the batter.  Bake at 350 F for 40-50 minutes until the cake tests done.  Serve by placing cake in bottom of bowl, covering with the apples then spooning the sauce over all.  Don’t eat too much!a2

New England Fish Chowder



With the outside temperature around 10 degrees F, a chill begins to settle in the bones.  The best way I’ve found to dispel the cold is a bowl or two of piping warm fish chowder.  There are many variations on the New England chowder recipe.  Any fish will work.  I’ve used haddock, pollock, cod, salmon, even some pickerel I caught ice fishing.  Also good are shellfish like clams, mussels or oysters.  Once I shelled a bunch of tiny periwinkles picked from the rocks by the sea, they were delicious.  More important than the species used is that there is plenty so the chowder is full of fish.

The basic ingredients are potatoes, onions, some form of fat, fish and milk.  Some use salt pork or butter, I prefer bacon.  Most New Englanders like their chowder thick and creamy.  They use full cream, half and half, or my choice, evaporated milk.  Some use plain milk.  The cooked potatoes help to thicken the broth, as does creamed corn, flour can also be added.

This is my personal recipe, one I’ve made dozens of times.  It never fails to warm my bones on a freezing day.

Fish Chowder

1 quart water

4-5 medium potatoes, peeled and diced into large cubes

2-3 slices bacon

1 medium onion chopped

15 oz canned corn, whole or creamed

12 oz evaporated milk

1-1.5 pounds raw fish, rinsed and cut to large bite size

1 bay leaf

Pinch or so each, to taste:  oregano, basil, pepper, rosemary and marjoram

In 4 qt stock or sauce pan on medium heat, cook bacon until fat runs, cut bacon into small pieces and add onions.  Heat, stirring, until the onions begin to brown.  Add the water, herbs and potatoes.  Cover and cook about 8 minutes until potatoes start to tenderize.  Stir in corn and fish.  Cover and simmer 8-10 minutes until fish is cooked.  Gently stir in milk, cover and simmer until heated through.  Serve hot with crisp bread or crackers.  Makes about 2 quarts.