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.

A fantastic custard dessert sauce, perfect for a wide variety of cakes, assorted fruit, or as a dressing for fruit salad.

Old Fashioned Custard Cream Sauce

This old fashioned sauce is perfect for cakes and fruit. Just drizzle it on fresh fruit, cakes, or stir it into fruit salad. This is really just my Old Fashioned Drinking Custard recipe, with a few minor changes for thickening. Try it drizzled on pound cake.

Delicious whiskey sauce is a great dessert sauce for a simple pound cake or as here, a perfect accent for this yummy bread pudding.

Whiskey Sauce

This is a simple, egg-less, whiskey sauce that pairs up as nicely with warm bread pudding as it does with pound cake.

Maple Rum Sauce

Maple Rum Sauce

1/4 cup of pure butter
1 cup packed brown sugar
1/2 cup whipping cream
2 tablespoons light rum
1/2 teaspoon maple extract

Melt together the butter, brown sugar and whipping cream until mixture comes to a boil; boil and stir for 2 minutes. Remove from heat; stir in the rum and maple extract.

Drizzle over pie or use as a dessert sauce for cakes.