MICROWAVE BAKED EGG CUSTARD RECIPE - (3.9/5)
Provided by MichaelH
Number Of Ingredients 5
Steps:
- 1 1/2 c. milk Put into bowl. Heat on high 2-4 minutes (hot, but not boiling). Blend and add to: 1/4 c. sugar 1/8 tsp. salt 1 tsp. vanilla 3 eggs, slightly beaten Stir mix into milk with whisk. Pour into 4 custard cups. Sprinkle with nutmeg and microwave at 50% power (medium) 6-10 minutes. By then, it is set (not watery anymore) and you can put into refrigerator for chill.
CUSTARD (MICROWAVE RECIPE)
This easy recipe makes 2 cups or 4 servings. Try it drizzled with caramel syrup for a caramel flan feeling
Provided by Stormy Stewart
Categories Puddings
Time 25m
Number Of Ingredients 3
Steps:
- 1. Beat together until thoroughly blended. Divide into 3 or 4 small microwave containers. Cook at 30 percent power in 600-700 watt oven or at 50 paercent power in 500-600 watt oven (1 custard 6-7 minutes, 2 custards 9-11 minutes, 3 custards 12-15 minutes, 4 custards 15-22 minutes). Turn as necessary for even cooking. Custards are done when a knife inserted near the center comes out clean. Let custard stand 5 minutes before serving.
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:)
Provided by Jen T
Categories Dessert
Time 7m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 8, Cholesterol 425.7, Sodium 113.8, Carbohydrate 63.7, Sugar 53.4, Protein 12.2
EASY MICROWAVE BAKED CUSTARD
Make and share this Easy Microwave Baked Custard recipe from Food.com.
Provided by dka6061
Categories Dessert
Time 26m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
- Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
- Pour milk into egg mixture and stir.
- Cover with plastic wrap or tight fitting lid.
- Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
- Remove cover immediately and allow to cool to room temperature.
MICROWAVE BAKED CUSTARD
This makes a family sized baked custard. Its a great dessert. Try served with some tinned fruit. It's gluten free as it has no flour. I have made it with soy milk successfully
Provided by Jubes
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Warm the milk on medium heat for 5 minutes in a large glass jug.
- Meanwhile thoroughly beat the eggs.
- Quickly stir in the eggs, sugar and vanilla.
- Pour into a 1.5 litre glass or ceramic dish. Sprinkle with nutmeg.
- Cook on medium-low heat for 14-16 minutes.
- The mixture will thicken as it chills.
- Refrigerate until set.
Nutrition Facts : Calories 212.6, Fat 9.5, SaturatedFat 4.4, Cholesterol 228.6, Sodium 129.9, Carbohydrate 21.3, Fiber 0.1, Sugar 15.5, Protein 10.3
MICROWAVE-STEAMED EGGS
The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts - or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere into something ethereal, existing somewhere between liquid and solid. More slurpable than chewable, it tastes fantastic as a light starter or breakfast on its own, or for lunch or dinner alongside steamed rice and other dishes to complete the spread.
Provided by Eric Kim
Categories breakfast, dinner, lunch, snack, appetizer, main course
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.
- Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)
- Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.
EGGLESS MICROWAVE CUSTARD
I do not cook anything in my microwave except for custard and white sauce. This recipe comes out perfect everytime, my hubby says its better than the ready prepared box one. No burning of milk or sticking to pots.I suppose a vegan can sub cows milk with soy milk. I have a 1200w microwave oven and use only the Tupperware crystalwave Jug to make it in. Adjust the cooking times for different wattage ovens. This yields a fairly thick pouring hot custard. You can adjust to your desired consistency by varying the quantity of powder, or better still, add milk if custard is too thick.
Provided by Sudika
Categories Dessert
Time 6m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Mix custard powder in jug with 50 ml milk. Mix till there are no lumps.
- Add rest of milk, stirring well so there are no lumps. Add sugar and stir.
- Microwave on full power for 2 and a half minutes. Remove from oven and stir thoroughly.
- Microwave again on full power for a further 2 and half minutes. Stir well, add essence. Adjust sugar and thickness if desired.
Nutrition Facts : Calories 229.3, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 30.2, Sugar 18.9, Protein 8
AUNT MARTHA'S MICROWAVE BOILED CUSTARD
Make and share this Aunt Martha's Microwave Boiled Custard recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Add 1/2 sugar to milk and cook 5 minutes on high in microwave.
- Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute; stir.
- Cook 1 more minute.
- Beat egg yolks well and add 1 cup of hot milk mixture to eggs; mix well.
- Return to milk mixture. Cook to desired thickness, stirring every 30 seconds (about 6-8 minutes).
- If you make it too thick, you can always thin it down with milk.
Nutrition Facts : Calories 111.7, Fat 2, SaturatedFat 0.8, Cholesterol 67.4, Sodium 7.5, Carbohydrate 22.5, Fiber 0.1, Sugar 20.5, Protein 1.5
EGG CUSTARD
Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
- Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.
Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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