Scented with cinnamon and vanilla, rich in protein; as far as desserts go this one is a “good guy.” Custard Cups “bake” in the microwave and are done is under 20 minutes from the time it takes you to pull the milk and eggs out of the refrigerator, to the time you dip your spoon into the bowl. Mmmm… Can I let you in on a few secrets? If you prefer a richer custard you may substitute half & half for part of the milk. Custard made solely with 2% milk is usually a bit softer, more wobbly. I am wild about the incredible flavor of Watkins clear vanilla and always use it in special recipes like this one. You can order Watkins clear vanilla online, or check your phone book for a distributor near you. And on a final note, this recipe does not divide in half well.
1 1/2 cups milk (2% or whole)
2 Tbs honey or 1/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
In a 1 quart microwave safe bowl, heat milk, uncovered, on high 3 minutes or until hot. Do not boil.
Meanwhile, in a 2 cup Pyrex measure, beat the eggs with the sugar, salt, and vanilla until smooth. Whisk egg mixture vigorously back into hot milk. Pour mixture back into Pyrex measure and divide evenly among 4 ungreased 6 oz. custard cups or ramekins.
Microwave on high, uncovered, 6 1/2 to 7 minutes or until a knife inserted near center comes out clean. Let custard cups stand in closed microwave for 5 minutes to finish setting up. Serve warm or chilled with cinnamon sprinkled on top. Refrigerate leftovers, covered, up to 3 days.
Yield: 4 half-cup servings