Boiled Custard-Microwave
Boiled Custard-Microwave is an moderately easy dinner. Made with 4 egg yolks, beaten, 1/3 c. sugar, 1/4 tsp. salt, 1 1/2 c. milk and 1/2 c. evaporated milk, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Place eggs, sugar and salt in a 4 cup glass measuring cup and mix until well blended.
Stir in liquid.
To make a richer sauce, I sometimes substitute half and half or whipping cream for some of the milk.
Cook in microwave on Roast for 5 to 7 minutes, or until back of spoon is coated.
Stir several times during cooking. Chill.
Sherry or rum can be used for some of the liquid.
If used, I would cut down on the vanilla.
Add the liquor after cooking about 2 minutes.
Delicious over vanilla ice cream with fresh fruit.
Makes 2 1/4 cups.
π· Perfect Pairings
Complete your meal with these
/222415-manhattan-cocktail-mfs-1-5236903c1c7c4078b3394192862ef820.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment