Microwaved Baked 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.

MICROWAVE BAKED EGG CUSTARD RECIPE - (3.9/5)

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.

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.

CUSTARD CUPS

Steps:

• In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.

CUSTARD (MICROWAVE RECIPE)

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.

BAKED EGG CUSTARD

Steps:

• Bring milk just to a boil and add beaten eggs and remaining ingredients.
• Whisk well.
• Pour into a buttered casserole dish and bake in a 350* preheated oven for 30 minutes.
• Enjoy.

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.