Custard Pudding Microwave Food

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CUSTARD (MICROWAVE RECIPE)



Custard (Microwave Recipe) image

This easy recipe makes 2 cups or 4 servings. Try it drizzled with caramel syrup for a caramel flan feeling

Provided by Stormy Stewart

Categories     Puddings

Time 25m

Number Of Ingredients 3

1 c milk
4 large eggs
2 Tbsp honey or sugar

Steps:

  • 1. Beat together until thoroughly blended. Divide into 3 or 4 small microwave containers. Cook at 30 percent power in 600-700 watt oven or at 50 paercent power in 500-600 watt oven (1 custard 6-7 minutes, 2 custards 9-11 minutes, 3 custards 12-15 minutes, 4 custards 15-22 minutes). Turn as necessary for even cooking. Custards are done when a knife inserted near the center comes out clean. Let custard stand 5 minutes before serving.

SEVEN-MINUTE PUDDING



Seven-Minute Pudding image

"This rich, smooth pudding couldn't be quicker to make, and it has such nice homemade flavor," promises Renee Schwebach of Dumont, Minnesota. "You'll surely enjoy is as an evening snack or anytime!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/3 cup sugar
2 tablespoons cornstarch
2 cups milk
2 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • In a microwave-safe bowl, combine sugar and cornstarch. With a hand mixer, beat in milk and egg yolks until smooth. Microwave on medium for 5 minutes. Beat well with mixer. Microwave on high for 2 minutes; stir. Blend in butter and vanilla. Pour into serving dishes; cool.

Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 122mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 0 fiber), Protein 5g protein.

MICROWAVED ' BAKED' EGG CUSTARD



Microwaved ' Baked' Egg Custard image

A quick easy egg custard for times when comfort food is needed. **Note.....This recipe is for a 700wt microwave. For other wattage ovens check your book that came with it for guidelines. For my new Panasonic 1200wt oven which has 1-10 power levels, I heat milk on Hi (100%power) for the 3mins then for cooking I use P3 (30% power)and cook at this level for 5mins, stir, then cook another 5 mins at P3, then leave to stand covered for 5mins. As all ovens are different this is a guide only. Experiments may be needed to get the best result.

Provided by Jen T

Categories     Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups milk
3 eggs
1/4 cup sugar
1/2 teaspoon vanilla
nutmeg

Steps:

  • In a microwave safe jug heat the milk for 3 minutes on high.
  • In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
  • Stirring all the time strain this mix into a 2L microwave (20cm round) dish and sprinkle with nutmeg.
  • Cook on 1/2 (50%)power for 4 minutes. Stir and then cook on 1/2(50%) power for another 5 minutes.
  • Stand 5 minutes.
  • Serve warm or at room temperature on its own or with fruit and whipped cream.
  • Cooking time may vary depending on your microwave.
  • NOTE: This is for a 700w microwave. See my introduction above if using a 1200wt microwave.

EASY MICROWAVE BAKED CUSTARD



Easy Microwave Baked Custard image

Make and share this Easy Microwave Baked Custard recipe from Food.com.

Provided by dka6061

Categories     Dessert

Time 26m

Yield 4 serving(s)

Number Of Ingredients 5

1 3/4 cups milk
3 eggs
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

  • Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
  • Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
  • Pour milk into egg mixture and stir.
  • Cover with plastic wrap or tight fitting lid.
  • Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
  • Remove cover immediately and allow to cool to room temperature.

EASY MICROWAVE POURING CUSTARD



Easy Microwave Pouring Custard image

**Please note this was made in a 700wt Microwave. Please check your own guidelines book to adjust times for a higher wattage oven. Another quick and easy recipe for when you want a warm custard without the hassle of milk sticking to the pot!! You can also flavour this custard with vanilla or your favourite liqueur such as Frangelico, Kahlua, Cointreau, Brandy or Rum :) A good way of using left over egg yolks from another recipe that calls for only the whites, OR use the whites to make some small meriingues to have with the custard and maybe some fruit:)

Provided by Jen T

Categories     Dessert

Time 7m

Yield 1 1/4 cups

Number Of Ingredients 3

1 cup milk
3 egg yolks
1/3 cup sugar

Steps:

  • In a microwave safe jug heat the milk on medium-high (70% power) for 1 minute.
  • Combine the sugar and egg yolks and then whisk mixture into the warm milk.
  • Cook uncovered on medium (55% power)for about 5 minutes, whisking twice during cooking, until custard thickens slightly.
  • When cooked, cover with some plastic wrap, laying it on the surface of the custard.
  • Serve either warm or cooled with maybe some fruit & meringues or over a steamed pudding.

Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 8, Cholesterol 425.7, Sodium 113.8, Carbohydrate 63.7, Sugar 53.4, Protein 12.2

MICROWAVE PUMPKIN CUSTARD



Microwave Pumpkin Custard image

Make and share this Microwave Pumpkin Custard recipe from Food.com.

Provided by L DJ3309

Categories     Dessert

Time 8m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup canned pumpkin
1/2 cup evaporated skim milk
1/4 cup firmly packed light-brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 large egg
1 large egg white

Steps:

  • In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.
  • Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended.
  • Slowly stir egg mixture into pumpkin mixture.
  • Divide pudding mixture among four 5-oz microwave safe custard cups.
  • Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm.
  • (Do not overcook; puddings will thicken and firm more upon cooling.).
  • Set aside to cool at least 10 minutes.
  • Serve warm or cover and refrigerate until cold.

MICROWAVE SPONGE PUDDING



Microwave Sponge Pudding image

A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. I often add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard.

Provided by ButtercupBento

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 14m

Yield 4

Number Of Ingredients 5

¼ cup butter
¼ cup white sugar
½ cup self-rising flour
1 egg, beaten
2 tablespoons milk

Steps:

  • In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
  • Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 24.6 g, Cholesterol 77.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 300.8 mg, Sugar 13 g

CUSTARD PUDDINGS



Custard Puddings image

Traditional custard pudding is old-fashioned comfort food at its finest. An appealing almond flavor comes through in every spoonful.-Bonnie Simpson, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7

2-1/2 cups whole milk
4 eggs
1/2 cup sugar
1/4 teaspoon salt
Dash ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

Steps:

  • Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 124mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein.

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