This recipe caught my eye because of the unusual cooking method, using the microwave rather than the traditional stove-top method. I was game to try it simply out of curiosity (and because I had 2 c. of milk to use before I head home tomorrow) but I unfortunately found very few reviews where the recipe was made as directed, using the microwave method. So here it is folks - I made this exactly as the recipe instructs - using the microwave - and here's how that worked for me. I think, first of all, that since microwaves vary so much in terms of wattage, the submitter (or AR) should have indicated with what wattage this recipe was prepared, so that others could adjust the cooking time accordingly. I have an 1100-watt microwave, which I think was too powerful for the time specified, but I plowed on for the express purpose of seeing just what this cooking time would do to my pudding with this wattage. It boiled rapidly and I was left with some bits of cooked egg. Sure, that was easy enough to sieve out through a wire mesh strainer, but I'd rather cook this conventionally on the stovetop where I have more control. Nevertheless, it worked. My larger concern, however, is that while the taste and consistency was fine, it left some greasy mouthfeel which I didn't care for. I would recommend reducing the butter by half!
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This recipe caught my eye because of the unusual cooking method, using the microwave rather...