A quick, delicious sweet egg custard made easy using the microwave! Suitable to serve with fruit, in trifles, layered desserts, or in a banana pudding!
Microwave Custard
I have a confession.
I have been using the microwave to make custard for my banana pudding instead of a stovetop double boiler for awhile now.
I know. I know. Just like a microwave roux, it seems controversial, but it really isn't.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Microwave cooking has become more popular with the viral popularity of the new glassware Anyday pans and folks are using those pans to cook dinner in the microwave on a regular basis. Seafood, chicken, rice, pasta, soups, stews, food prepping and yes, even cakes, all in the microwave - yes they are!
In fact, I saw these pans on Instagram so many times that I decided to give them a try and ordered some. They'll be here tomorrow so, assuming that I like them, I'm sure you'll be hearing about them!
Microwave cooking can be a little tricky at first since every microwave cooks differently depending on the wattage and the brand, but once you get it down, you'll love this method too.
Doing a custard in the microwave could not be easier and the results are perfect!
Here's how I do it.
Separate the egg whites and yolks into separate bowls; set aside the whites at room temperature if you're making a banana pudding with meringue or refrigerate and reserve for another use like that morning omelet. Warm whole milk in microwave, 3 minutes on high.
Meanwhile whisk together the granulated sugar, all-purpose flour and salt; set aside.
In a separate bowl, whisk the egg yolks and slowly stir in some of the warm milk to temper eggs.
Whisk the egg and milk mixture into the remaining heated milk until blended.
Add to the flour and sugar mixture.
Add to the flour and sugar mixture.
Whisk until blended in.
Microwave mixture 2 minutes on high. Stir and heat 2 minutes longer on high, stir again.
Continue heating in 30-second intervals, stopping and stirring for each interval, for another 2 to 3 minutes, or until mixture is thick and custard reaches 170 degrees F.
Take care not to over thicken mixture and when stirring, scrape along the bottom and sides of container to avoid clumping, but do not whip or whisk vigorously.
Take care not to over thicken mixture and when stirring, scrape along the bottom and sides of container to avoid clumping, but do not whip or whisk vigorously.
Stir in vanilla until fully incorporated.
Use custard with fruit, in trifles, layered desserts, or...
...in a banana pudding, layering with a little custard, some vanilla wafers (I'm using minis here), bananas and repeat; custard, vanilla wafers and bananas.
The bowl I'm using is a Corelle serving bowl, 1-quart capacity.
Such a pretty custard. Dig in y'all!
For more of my favorite desserts and other sweet treats, check out the collection on my Pinterest page!
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