Stirred Custard
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Source & History
This is from the recipe book that came with my first-ever microwave. Those were the days when Panasonic was called National Panasonic and when the recipe book that came with an appliance was a hard-cover book, not a pamphlet. This is, therefore, a MICROWAVE recipe.
Notes
- This is fairly thick, if you want more of a pouring consistency, increase the amount of milk or decrease the amount of custard powder
- I make this with skim milk
- I like to use Bird's or Foster-Clarke custard powder rather than the homebrand ones.
- This is a good thing to make after you make Rhoda's easy pavlova because it uses up the 2 leftover egg yolks.
Kitchen Wisdom
Use a whisk to beat sauces as this will make them light and smooth.
- Author
- Aileen Sorohan
- Yield
- 2 cups
Ingredients
- 3 tbsp sugar
- 2 tbsp custard powder
- 1 1/2 cups milk
- 2 egg yolks
- 1 tsp vanilla
Instructions
- Combine sugar & custard powder in a 4-cup glass jug. Blend in milk.
- Heat on Medium power 3-4 minutes, stirring every 2 minutes.
- Beat in egg yolks with a whisk.
- Heat on Medium power for another 30-60 seconds, stirring twice. Stir in vanilla.
- Makes about 2 cups. Serve hot or chilled.