Recipe: Delicious Quick, Easy Custard in the Microwave (with a whole egg)

Luella Wheeler
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Recipe: Delicious Quick, Easy Custard in the Microwave (with a whole egg)
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Recipe: Delicious Quick, Easy Custard in the Microwave (with a whole egg) Delicious, fresh and tasty.

Quick, Easy Custard in the Microwave (with a whole egg). By then, it is set (not watery anymore) and you can put into refrigerator for chill. Great recipe for Quick, Easy Custard in the Microwave (with a whole egg). I wanted to eat something sweet!

A quick easy egg custard for times when comfort food is needed. **Note.

For other wattage ovens check your book that came with it for guidelines.

Beat eggs slightly in a small mixing bowl.

You can cook Quick, Easy Custard in the Microwave (with a whole egg) using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Quick, Easy Custard in the Microwave (with a whole egg)

  1. It’s 1 of Whole egg.

  2. You need 3 tbsp of Sugar.

  3. You need 2 tbsp of White flour.

  4. You need 150 ml of Milk.

  5. You need 10 grams of Melted butter (or margarine).

Slowly stir milk into egg mixture.

Remove cups and sprinkle with nutmeg.

Pour milk into egg mixture and stir.

Cover with plastic wrap or tight fitting lid.

Quick, Easy Custard in the Microwave (with a whole egg) step by step

  1. Place the egg, sugar, and flour into a heat-resistant bowl and mix together with a whisk..

  2. Gradually pour the milk into Step 1 while stirring it in..

  3. Microwave for 2 minutes at 600 W. When done, mix well..

  4. Microwave for another minute and then mix well. Keep an eye on it and microwave in 20 second intervals as needed, mixing after each time..

  5. Add the melted butter and mix it in well..

  6. I tried using this custard cream to make a hot sandwich! The cream was creamy and delicious..

Stir mix into milk with whisk.

By then, it is set (not watery anymore) and you can put into refrigerator for chill.

If your custard looks like a 'yeast infection', it is because you added too much warm milk into the eggs too soon.

Because of the hotness, the eggs will cook.

You need to add the warm milk gradually to avoid scrambling whilst raising the temperature.