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filling - microwave custard 4 yolks

Easy Vanilla Custard Made in the Microwave

All Purpose Veggies
5 from 2 votes
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Prep Time 10 minutes
Course Dessert
Servings 4 serving
Calories 101 kcal

Ingredients
  

Instructions
 

  • Sift flour and sugar into a microwave safe bowl.
    NOTE: I used a large 2 qt Pyrex bowl. It’s best to use a larger bowl like a 2 qt or larger so that the custard heats evenly and is less prone to splattering.
  • Add egg yolks and vanilla extract.
  • Stir until the sugar appears dissolved.
  • Add milk, ⅓ cup at a time.
  • Whisk the mixture until the milk is evenly mixed.
  • Transfer the bowl to the microwave, and cook the mixture for 90 seconds, uncovered.
    Keep an eye on the mixture while it cooks. If the egg mixture starts to bubble, you should stop the microwave and stir the mixture before cooking again.
  • Remove from the microwave and stir using a whisk to evenly distribute the cooked parts of the custard with the uncooked milk mixture.
  • Microwave for another 60 seconds.
  • Remove and stir using a whisk. The custard mixture should start to thicken around the rim.
  • Microwave for 60 more seconds. Stir.
  • Microwave for 30 seconds more. At this time, the custard should be fully cooked. If not, you can heat the custard mixture in 30 second increments, stirring in between.
    NOTE: The custard may not appear as thick as in the final photos when it’s just cooked. It will thicken much more once cooled in the fridge.
  • Cover the bowl with a lid or plastic wrap and refrigerate at least 3 hours, or until cold.
  • Use a whisk or spoon to “fluff” or whip the congealed custard.
  • This custard will keep well in the fridge for up to three days. Serve chilled or warm as desired.

Nutrition

Calories: 101kcalCarbohydrates: 7gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 188mgSodium: 36mgPotassium: 107mgFiber: 0.1gSugar: 3gVitamin A: 305IUVitamin C: 0.1mgVitamin D: 1µgCalcium: 93mgIron: 1mgZinc: 1mg***Net Carbs: 7g
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