Have you ever microwaved your custard? Traditional Spanish egg custard is usually cooked in the oven in a warm water bath (45 minutes) and needs at least 24hours setting time (if you want to have a great taste).
However, there is a way to cheat, if you happen to have a microwave. Give it just 15 minutes cooking time and you are done.
What you need (4 custards)
- 500ml milk
- 3 eggs
- 80g sugar
- lemon peel
- cinnamon cane
- caramel (liquid)
How you do it:
In a pot infuse the milk with cinnamon cane and lemon peel by cooking at for 10 minutes. Remove cinnamon and lemon peel and let cool down.
Afterwards whisk in sugar and eggs until you have smooth liquid mass.
Take 4 microwave resistant jars and place a spoon of liquid caramel in the base. Distribute the milk-mix evenly among the jars.
Microwave for 15 minutes a 400-500 Watts energy. Let the custard cool down
Dig in and enjoy
The Chef Cat 