That’s right folks….I actually cooked egg custard in the microwave. The recipe can be found later on in this post.
I was brought up believing that microwave ovens are primarily useful to warm up frozen and precooked foods. And there are a couple of dishes that cook from a state of rawness very well; for example, salmon and trout.
However, I would never have imagined that nuked egg custard is possible until a friend gave me the following recipe a couple of weeks ago.
MICROWAVE EGG CUSTARD (4 Servings)
- 1 3/4 cups whole milk *, warmed to room temperature
- 1/4 cup sugar
- 3 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Warm milk to appropriate temperature (30 seconds in the microwave will do it.)
- In a medium mixing bowl, add milk, sugar, eggs, salt and vanilla.
- Using the lowest speed on rotary beater, mix until well combined. (You can use a whisk instead of an electric beater.)
- Pour the mixture into four 6-oz. round custard cups, filling 3/4 full.
- Sprinkle with nutmeg.
- Cook, uncovered, on High for 4 1/4 to 5 minutes, or until the custard starts to bubble.
- Cool, and then refrigerate.**
*Do not use low-fat or fat-free milk in this recipe. Otherwise, you will get watery custard. I have not yet tried vegan products like soy milk or nut milks.
**It is necessary to completely refrigerate the custard overnight prior to consumption, in order for it to set properly. Eaten cold, the custard will be firm with an creamy eggnog layer on the bottom of the cup. The recipe instructions indicate that you can warm the refrigerated custard by placing in the microwave for 30 seconds, then let stand 1 minute to distribute heat. I have not tried this recipe reheated, but it is very tasty cold.
For a brown bagger, this dish would be delicious as a breakfast item, perhaps with granola and/or blue berries. And egg custard is always good for dessert!