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BAKED CUSTARD IN THE MICROWAVE

Source of Recipe

MAGAZINE (NOT SURE WHICH ONE)


List of Ingredients

1 1/2 C. MILK
1/3 C. SUGAR
3 EGGS
1 TSP. VANILLA
GROUND NUTMEG
1 1/2 C. WATER



Recipe

IN 2-CUP MEASURE COMBINE MILK AND SUGAR. COOK, UNCOVERED, ON 100 PERCENT POWER (HIGH) FOR 3 TO 5 MINUTES OR UNTIL STEAMING AND FOAMY BUT NOT BOILING (ABOUT 180 DEGREES); STIR ONCE.

MEANWHILE, IN MEDIUM MIXING BOWL, BEAT EGGS WELL WITH ROTARY BEATER. GRADUALLY STIR ALL OF HOT MIXTURE INTO BEATEN EGGS. STIR IN VANILLA. ARRANGE FOUR (6 OZ.) CUSTARD CUPS IN 8X8X2 INCH BAKING DISH. POUR CUSTARD MIXTURE INTO CUPS.

IN SAME 2-CUP MEASURE, HEAT WATER, UNCOVERED, ON HIGH FOR 3 TO 5 MINUTES. POUR BOILING WATER INTO BAKING DISH AROUND CUSTARD CUPS.

COOK, UNCOVERED, ON HIGH FOR 3 MINUTES; GIVE THE DISH A QUARTER TURN EVERY MINUTE. AFTER 3 MINUTES, ROTATE CUSTARD CUPS SO SIDES THAT WERE FACING THE CENTER NOW FACE THE EDGES.

COOK, UNCOVERED, ON HIGH FOR 1 TO 3 MINUTES MORE OR TILL EDGES ARE SET BUT CENTER STILL QUIVERS. AFTER 1 MINUTE, CHECK FOR DONENESS EVERY 15 SECONDS, TURNING CUSTARDS AS NECESSARY. REMOVE EACH CUSTARD WHEN DONE. SPRINKLE WITH NUTMEG. LET STAND, UNCOVERED, ON WIRE RACK, AT LEAST 15 MINUTES. SERVE WARM OR CHILLED. SERVES 4.