Boiled Custard-Microwave
A silky, rich boiled custard made in the microwave, featuring eggs, milk, and optional spirits, perfect for a comforting dessert or topping for ice cream and fruit.
Ingredients
Instructions
- Place eggs, sugar, and salt in a 4-cup glass measuring cup and mix until well blended.
- Stir in the milk and evaporated milk.
- Optional: substitute half and half or whipping cream for some of the milk for a richer sauce.
- Cook in the microwave on 'Roast' for 5 to 7 minutes, or until the back of a spoon is coated.
- Stir several times during cooking.
- Let it chill before serving.
- If desired, add sherry or rum about 2 minutes after cooking begins.
- Serve over vanilla ice cream with fresh fruit.
Tips & Substitutions
For a creamier texture, consider substituting half and half or whipping cream for part of the milk. Ensure you stir the mixture well before microwaving to avoid any lumps. Cooking time may vary depending on your microwave's wattage, so keep an eye on it. If you prefer a thicker custard, cook it a little longer but stir frequently to prevent overheating.
Serving Suggestions
This delightful boiled custard can be served warm over vanilla ice cream, creating a delicious contrast in temperatures. It pairs beautifully with fresh fruit like berries or bananas, enhancing its flavor. For a festive touch, consider adding a splash of sherry or rum before serving. Browse more American recipes for more dessert inspirations.
Storage & Reheating
Store any leftover boiled custard in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave at low power, stirring frequently until just warmed through. Avoid overheating, as this can cause the custard to curdle.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Custard-Microwave contains roughly 944 calories, with 42g protein, 20g carbohydrates, and 71g fat. It is an excellent source of protein (84% of the Daily Value), iron (66% of the Daily Value), and vitamin A (64% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2514mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will change the texture of the custard, making it less creamy and more scrambled in consistency. It's best to stick with egg yolks for a smooth and rich custard.
How can I tell when the custard is done cooking?
The custard is done when it coats the back of a spoon. You can test this by dipping a spoon into the custard; it should leave a clear line when you run your finger through it. If it’s too runny, continue microwaving in short intervals.
Can I make this custard ahead of time?
Yes, you can make the custard ahead of time and store it in the refrigerator. Just allow it to cool completely before sealing it in an airtight container. It will keep well for a few days, making it a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).