Custard Cups Recipe
- 1-3/4 cups milk
- 1/4 cup sugar
- 3 Eggland's Best Eggs, beaten
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Ground cinnamon
- 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.
Reviews for Custard Cups(2)
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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.
Beat the single egg until the white and yolk are mixed. Measure and use half. Yolks can be used for Creme Brulee.