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Custard, Microwave "Baked" (D, KLP)
Source: "Microwave Gourmet," by Barbara Kafka
Serves: 4

1-1/2 cups milk
3 eggs
3 tbsp. granulated sugar
1 tsp. vanilla

Heat milk in a 4-cup glass measure at 100% power for 4 minutes.

Remove from oven. Whisk together eggs, sugar, and vanilla until well combined. Whisking constantly, add hot milk in a thin stream. Divide mixture into four 1/2-cup ramekins.

Place ramekins in a shallow ceramic dish, close together, but not touching. Pour water around them to a depth of 1". Cook, uncovered, at 100% for 5 to 6 minutes. Do not overcook. The centers will be wet. Do not overcook. You do NOT want the centre dry. You might want to start checking them early, around 4 minutes into the cooking.

Place on rack until completely cool. Refrigerate for at least 6 hours.

Poster's Notes:
I have never done this, but I consulted my microwave "bible," Barbara Kafka's "Microwave Gourmet." It is tricky and instructions must be carried out exactly and recipes followed exactly to avoid curdling the eggs.

Here are her instructions of the custard part of her Creme Brulee Recipe. I will not give the "brulée part, as it used the broiler , not the microwave and that is not the tricky part regarding microwaves. The recipes in this book are based on a standard 600-700 watt oven. She gives instructions on adapting for lower wattage but not the higher wattage. (My first microwave oven was 1500 watts and had one speed, that in essence being "cremate.") She says to adjust the first cooking time upward for the 1st cooking period.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A