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Custard Cups Recipe

Now you can enjoy homemade custard without the fuss. "This is one of my favorite desserts," says Ruth Andrewson. "You can serve it warm or chilled and top it with berries, fruit or whipped cream," she suggests from her home in Peck, Idaho.

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Custard Cups Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

15 5 20

Ingredients

1-3/4 cups milk
1/4 cup sugar
3 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Ground cinnamon

Directions

In a 1-qt. microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 114 calories, 5 g fat (2 g saturated fat), 116 mg cholesterol, 165 mg sodium, 12 g carbohydrate, 0 fiber, 5 g protein.

Originally published as Custard Cups in Quick Cooking November/December 2002, p19

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Custard Cups

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Reviewed on Mar. 21, 2012 by mash51968

I love this recipe it is not all that large, if you want more, make it. It is really nice if only one person in the house likes cursard, and several things can be added to it also.

Reviewed on Feb. 26, 2009 by sue947

Beat the single egg until the white and yolk are mixed. Measure and use half. Yolks can be used for Creme Brulee.