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Microwave custard in just 5 minutes.

Microwave custard in just 5 minutes

Baked custard in minutes? With a microwaveoven, you can reduce conventional baking time by at least half and eliminate the traditional water bath. Simply mix the ingredients, heat until warm, then cook in cups until softly set.

Because microwaves cook food so quickly,you must watch the custard carefully, especially the last minute or two--a few seconds can make the difference between a smooth dessert and a rubbery one. When done, custard appears set but jiggles when gently shaken; it firms up a bit upon cooling. If results are softer than you expect, consider the flowing portion a complementary sauce. For a more even but firmer texture, cook custard slightly longer at 50 percent power.

We give choices of custards made individuallyor by fours. With just one custard in the oven, put a cup of water alongside to absorb some of the energy and slow the cooking rate so the dessert sets more gradually and evenly.

Use milk, whole eggs, and vanilla for asimple, firm custard. If you'd like a richer version, use half-and-half, egg yolks, and liqueur.

Microwave-baked Custard for 1

In a 1-cup glass measuring cup, combine1/2 cup milk or half-and-half (light cream), 1 large egg or large egg yolk, 1 1/2 tablespoons sugar, 1/4 teaspoon vanilla or 2 teaspoons orange-flavored liqueur; beat until blended. Place in a microwave oven and cook, uncovered, at full power, stirring every 30 seconds until warm, 1 to 1 1/2 minutes. Pour through a fine strainer into a nonmetal custard cup or ramekin (about 3/4 cup size). Sprinkle lightly with ground nutmeg, if desired.

Place in a microwave oven. Set a 1-cupglass measuring cup containing 1 cup lukewarm water alongside. Cook, uncovered, at 50 percent power; rotate custard cup a quarter turn every minute, just until custard appears barely set and jiggles slightly all over when gently shaken, 3 to 5 minutes. Remove from oven and let cool at least 10 minutes. Serve warm, cool, or cold (if made ahead, cover and chill up to overnight). Makes 1 serving.

Microwave-baked Custard for 4

1 1/2 cups milk or half-and-half (lightcream)

4 large eggs or 4 large egg yolks

6 tablespoons sugar

1 teaspoon vanilla or 2 tablespoonsorange-flavored liqueur

Ground nutmeg (optional)

In a 1-quart glass measuring cup, combinemilk, eggs, sugar, and vanilla; beat lightly until blended. Place in a microwave oven and cook, uncovered, at full power, stirring every minute, until warm to touch, 3 to 4 minutes. Pour through a fine strainer into 4 nonmetal custard cups or ramekins (about 3/4 cup each). Sprinkle custards lightly with nutmeg.

Set cups in a circle in a microwave ovenand cook, uncovered, at 50 percent power. Every 2 minutes, move each cup a quarter turn and rotate its position in the circle. Cook just until custard appears set but still jiggles slightly all over when gently shaken, 6 to 8 minutes total. Remove each custard when it looks done. Let stand at least 10 minutes. Serve warm, cool, or cold (if made ahead, cover and chill up to overnight). Serves 4.

Photo: Single portion of custard, cooked in amicrowave, has strawberry garnish. Serve warm or cold for dessert or breakfast
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1987
Words:539
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