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Custard Cups

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


  • 1-3/4 cups milk
  • 1/4 cup sugar
  • 3 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 3-1/2-4-1/2 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 each: 114 calories, 5g fat (2g saturated fat), 116mg cholesterol, 165mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 5g protein.

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  • mash51968
    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
    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.