Custard Cups Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


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

Nutritional Facts

1 each: 114 calories, 5g fat (2g saturated fat), 116mg cholesterol, 165mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 5g protein.


  1. 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.
Originally published as Custard Cups in Quick Cooking November/December 2002, p19

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mash51968 User ID: 3227107 86448
Reviewed Mar. 21, 2012

"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."

sue947 User ID: 3356861 53999
Reviewed Feb. 26, 2009

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

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