A list of recipes I liked, found interesting, or plan to try. Feel free to share or try them out, too. Recipe requests are accepted. Request through private message only.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Heat 1/2 cup of milk in the microwave for about one minute, till it is hot but not boiling.
In a small microwavable bowl, custard cup or smallish coffee cup, mix 3 level tsp. sugar and one heaping tsp. powdered milk.
Optional: Add a few drops of vanilla and/or a shake of cinnamon.
When milk is hot, pour just a little into the sugar/milk powder mix and stir to form a paste.
Break one egg into the sugar/milk powder paste; stir well until combined and egg white and yolks are well blended.
A little at a time, whisk remainder of hot milk into egg mixture, pausing often to combine. This “tempers” the egg; it mixes without curdling or cooking.
Microwave on low power (2-3) for about 3.5-4 minutes, depending on your microwave. Your mixture should never actually come to a boil, but it should basically be “set” on top. There may be a little puddle of liquidyness on top even if the rest is set; don’t worry about it.
Note: the first time you try this you’ll need to supervise closely, and you’ll have to do it again if you later decide to try doubling or tripling the recipe. You want the whole thing to be gently puffing, but if the liquid in it comes to full boil the custard will start to curdle. It’ll still taste nice, but it won’t have that velvety texture.
When you take it out of the oven, it should jiggle a little like set gelatin, but not be firmly set; and remember it’ll keep cooking for a few minutes after you take it out.
Chill at least half an hour before eating, if you like it warm, or a few hours for cold. This version with powdered milk you can actually sort of skip this with, though giving it a little resting time is still good.
