Posts Tagged ‘microwave custard’

custard 003

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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Use this custard to make:

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