Best Eggless Microwave Custard Recipes

HOMEMADE VANILLA PUDDING WITHOUT EGGS

Steps:

• In a pan combine sugar, cornstarch, and salt. Whisk in milk, cream (or half and half).
• Cook on medium to medium high heat, while continuing to whisk. Cook until the mixture starts to boil and thicken. You don't need to whisk constantly but you do need to stir or whisk often so that it doesn't burn.
• As soon as the mixture boils reduce heat to low. Continue stirring until mixture thickens. This will take 2-3 more minutes. It will thicken more as it cools, but you do want it to be a pudding like texture.
• Remove from heat and stir in vanilla and butter.
• Pour mixture into individual sized bowls or into a large bowl. Serve warm or cover with plastic wrap pressed directly on pudding to prevent a skin from forming on the top. Refrigerate until serving.

EGGLESS CUSTARD

Steps:

• Place all but 1/4 of the milk in a small saucepan on medium heat and bring to the boil.
• Mix the cornflour with the remaining milk in a separate dish until well combined.
• Add the cornflour mix to the saucepan and whisk well to avoid lumps.
• Keep stirring until the custard has thickened and remove from heat.

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.

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.