Best Easy Microwave Baked Custard Recipes

BAKED CUSTARD RECIPE {EASY AMISH RECIPE}

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
• Add the sugar, salt and vanilla. Whisk gently until mixed.
• Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
• Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
• Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
• Beat with a hand mixer for 20-30 seconds.
• Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
• Place the ramekins in a 10x15" baking pan with sides about as tall as the ramekins.
• Sprinkle nutmeg overtop the custard.
• Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
• Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
• Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
• Serve cold or warm as desired, with whipped cream.
• Refrigerate any leftovers.

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.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

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.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

GET-WELL CUSTARD

Steps:

• Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla. , Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.

OLD-FASHIONED BAKED CUSTARD

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

EASY MICROWAVE POURING CUSTARD

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.