Microwaved Apricot Egg Custard Food

MICROWAVED ' BAKED' EGG CUSTARD

Steps:

• In a microwave safe jug heat the milk for 3 minutes on high.
• In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
• Stirring all the time strain this mix into a 2L microwave (20cm round) dish and sprinkle with nutmeg.
• Cook on 1/2 (50%)power for 4 minutes. Stir and then cook on 1/2(50%) power for another 5 minutes.
• Stand 5 minutes.
• Serve warm or at room temperature on its own or with fruit and whipped cream.
• Cooking time may vary depending on your microwave.
• NOTE: This is for a 700w microwave. See my introduction above if using a 1200wt microwave.

MICROWAVED APRICOT EGG CUSTARD

Steps:

• Divide apricot halves between 4 oven-proof dishes.
• Combine sugar, sifted flour, sour cream, eggs and vanilla in bowl.
• Mix well and pour over the apricots.
• Sprinkle with nutmeg.
• Microwave on high for about 4 mins or until custard is set.
• Serve with whipped cream.

QUICK EGG CUSTARD

Steps:

• Mix well: eggs, sugar, salt, and vanilla.
• SLOWLY stir in scalded milk.
• Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
• Pour mixture into pan.
• Dash nutmeg over top.
• Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
• If making a pie, pour into 9" pie shell. Let pie set.

VANILLA EGG CUSTARD

Steps:

• Dissolve flour and cornstarch in 1/4 cup of milk to prevent lumps.
• Pour into the top of a double boiler over simmering water OR a saucepan over a low flame. Whisk in the rest of the ingredients (one at a time) except for 1/2 tsp vanilla extract. Cook for 20 minutes, stirring constantly to prevent burning the bottom. Then whisk for an additional 1-2 minutes off the stove before adding the remaining vanilla. Chill for 3 hours.

EASY MICROWAVE BAKED CUSTARD

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

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.

KAYA (COCONUT EGG CUSTARD)

Steps:

• Start with one cup of sugar, but more can be used. Use less/more pandan, depending on the level of fragrance you want this to have.
• Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
• Add in coconut cream and mix well.
• Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
• Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
• After steaming for a combined 3 hours, the mixture should be thick and golden brown.
• Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
• Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.