I've found a way to make custard in the microwave, and it's sooo easy and sooo good. It's adapted from a technique I use for microwave lemon curd.
* 1 cup milk
* 1 cup cream (heavy whipping cream – 35% fat)
* 1 tsp vanilla extract
* 4 egg yolks (from large eggs)
* 1 Tbsp (4 tsps) cornflour
* 1/3 cup caster (superfine) sugar
1. In a large pyrex mixing bowl, whisk together the milk, cream, extract, cornflour and caster sugar until smooth. Microwave on high for 2 minutes until hot (my microwave is 1100 watts).
2. In a separate bowl, whisk the egg yolks until smooth. Pour the egg yolks through a sieve into the bowl of heated milk and cream, whisking constantly as it ribbons into the hot mixture to ensure it doesn’t curdle.
3. Heat the eggy milk in the microwave on high for 30 seconds, then whisk. Heat for another 30 seconds, then whisk again. Heat for a full minute, then remove from the microwave and give the custard a good whisking. Decide if it’s thick enough for your liking, otherwise microwave it for an additional 30 seconds. I gave our batch the extra 30 seconds, although it’s debatable whether or not it really needed it.
