Reviewed: May 25, 2012

I love an eggy custard, so this was perfect for me. I will have to cut the power even more though, as my 1200 watt microwave had it boiling in little over a minute. 50% is probably closer to correct.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 12, 2012

I added one more egg because I used the recipe to make a pie. It turned out very well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Webakecakes128

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Reviewed: Oct. 23, 2011

We are limiting our carbs (carbohydrates) so by substituting half and half and artificial sweetener, it became a good low carb dessert. And we found it to be very good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Judy

Reviewed: Jun. 7, 2011

This custard is not going to be like regular custard in the end, BUT it is still very tasty and so much easier to make. This recipe was used because my 16 year old son wanted to make something yummy. I had yolks separated already from a previous recipe. He used four yolks and one small egg, added the hot whole milk slowly to the other ingredients using a blender, and microwaved on 3 for 15 mins or so. Next time, we'll try microwaving on 4 for less time. The aroma was so fantastic, I had to try it even though I'm on a diet - just a couple of bites. I'm looking forward to making this sugar free when I'm off my diet :) I would not serve this to company because it does not look pretty, but for a quick, yummy, easy way to use leftover yolks and have a great tasting treat, its wonderful.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

depasz

Reviewed: Feb. 13, 2011

I am a big fan of flan, custard, and vanilla pudding. This recipe is soooo easy and quick and delicious. I thought it was great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Momdark

Reviewed: Jan. 6, 2011

Good recipe, but it's important to know that the hot, sweetened milk needs to be added slowly to the beaten eggs to prevent them from curdling, and the custard needs to be microwaved on LOW (2 or 3). If cooked on medium or full power, the mixture will boil over and/or overcook and separate as other reviewers mentioned. I like to use cardamom in addition to the vanilla, and sprinkle the top w/ a little nutmeg.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

Little Old Lady

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Westchester, New York, USA

Reviewed: Jun. 24, 2010

I made this last night and love it! I substituted Splenda for the sugar to reduce the calories. It turned out perfectly. I think I'd adjust the recipe to say cook the custard cups for 4 minutes in the microwave, test with a knife and nuke for 30 more seconds if not done. Continue this until the knife comes out clean. That would accommodate different microwave power levels.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Kathy Cook

Reviewed: May 13, 2010

tasted way to eggy for my taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pjwenger

Reviewed: Feb. 18, 2010

Microwaves are all different powers, there are quite a few more powerful than 850 watt... I think ours is 1,200 watt. Make sure you don't overcook if you have a big powerful Microwave.

Was this review helpful? [ YES ]
2 users found this review helpful