Microwave Individual Baked Custard
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
Pour milk into a 4 cup glass measure or bowl.
Add eggs, sugar, vanilla, and salt; beat with a wire whip until well blended.
Microwave, uncovered, on HIGH (100%) for 2 minutes, stirring after 1 minute.
Meanwhile, place four 6 ounce custard cups or ramekins in a circle on a large, flat plate.
Pour hot egg mixture into cups.
Sprinkle with nutmeg.
Microwave, uncovered, on MEDIUM (50%) for 10 to 13 minutes, rotating each cup 1/2 turn after 6 minutes.
Custard should jiggle slightly in center when cup is gently shaken. (Upon standing, center will set.)
Cover with wax paper and let stand for 20 minutes, then serve.
Or refrigerate, covered, until needed.