The last time I made microwave lemon curd, it occurred to me that it might be possible to make pouring custard in a similar way. I tried this last night and it was a hit – Pete and Big Boy ate a bowl of custard each (neat, with a spoon), whereas I had mine on a warm slice of fruit pudding. Pete’s been walking around with a big grin on his face, saying “the whole world of English desserts has just opened up to us”. The custard was ludicrously easy to make and took less than five minutes from start to finish. Watch this space – I’m sure we’ll find creative things to do with this!
Microwave Vanilla Custard
using the ingredients from a taste.com.au recipe
- 1 cup milk
- 1 cup cream (heavy whipping cream – 35% fat)
- 1 tsp homemade vanilla extract
- 4 egg yolks (from 59g eggs)
- 1 Tbsp (4 tsps) cornflour (cornstarch)
- 1/3 cup caster (superfine) sugar
1. In a large pyrex mixing bowl, whisk together the milk, cream, extract, cornflour and caster sugar until smooth. Microwave on high for 2 minutes until hot (my microwave is 1100 watts).
2. In a separate bowl, whisk the egg yolks until smooth. Pour the egg yolks through a sieve into the bowl of heated milk and cream, whisking constantly as it ribbons into the hot mixture to ensure it doesn’t curdle.
3. Heat the eggy milk in the microwave on high for 30 seconds, then whisk. Heat for another 30 seconds, then whisk again. Continue heating in 30 seconds bursts, whisking well after each, until the custard has thickened to your liking. Use immediately, or refrigerate until needed, with a piece of clingfilm pressed to the surface to stop it skinning.
Pete plans to use this custard as a base for icecream, and I’m hoping to find a way to adapt this technique for Portuguese tart filling. More to come!
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Fig Jam and Lime Cordial 
This looks great. After much success with the microwave lemon curd I will definitely be trying this one.
Don’t tell David it was my recipe!! :)
Custard, ideas let’s begin:
make it thick, pipe it into your little donuts instead of jam.
make it thin add spices maybe booze and have a warm egg nog.
make a dessert layered with custard layers alternating flavours and maybe substitute a layer of the decadent caramel chocolate. Keep it all distinct by spreading chocolate out super thinly on parchment then upturning on the layers of filling peeling off the paper, pipe on the filling so you are not inclined to press while spreading breaking the chocolate sheets. Maybe experiment add some sour cherries, thin layers of sponge with or without cherry brandy kind of black forest inspired custard creation.
Great suggestions, Moo, thank you. I was wondering if I could dissolve gelatine into the hot custard and make a form of pannacotta? First plan though is rum and raisin icecream – I have raisins soaking in 60% alc. rum in preparation!
I would love a custard recipe with whole eggs so I don’t have to have egg whites left over. Do you think this is possible?
Definitely worth a try, Chris. There are lots of recipes for custards that use whole eggs – I’m sure I’ve seen creme brulee ones, for example. Would love to know how you go!
i love making icecream with various recipes. when i make vanilla i save the egg whites and make a pear,chocolate & brandy torte-its delicious! i thought other yourself & readers might like to try it. i serve it with the vanilla icecream so nothing is wasted;
250g fresh pears, halved (you can use tinned if fresh are not available)
4 tbsp brandy
25g cocoa powder
100g plain chocolate (at least 70% cocoa solids), in pieces
50g butter
175g caster sugar
4 large egg whites
85g plain flour
1 tsp ground cinnamon (optional)
1.Put the pears and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
2.Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g of the sugar in a pan, add 100ml hot water and gently heat until the mixture is smooth. Leave to cool slightly.
3.Whisk the egg whites to soft peaks, then gradually whisk in the remaining 35g sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
4.Pour the mixture into the tin and arrange the pears over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 40 minutes until just firm. Serve warm with a generous helping homemade vanilla icecream.
happy baking!
Michelle, thank you so much for taking the time to share this wonderful recipe! I’ve never actually seen a recipe like that with eggwhites and chocolate, and it really does sound like the perfect thing to go with vanilla icecream. I must try it – I have everything here except pears – do you think it would work with apples? Ooh, and I have tons of brandy – it’s fruitcake season after all… :)
i have made it with prunes which was the original recipe and was very nice and rich but i cant say that i have made it with apples but i think it would work with most fruits really so its definately worth a try.its the sort of recipe that can be adapted to how you like it.i forgot to write that i use a 8 or 9 inch cake tin-either size is fine and seems to work well. id be interested to know how it turns out.
Many thanks, Michelle! I’ll let you know how we go… :)