Chocolate Egg Custard in the microwave
Last summer at some point I made it my mission to figure out if I could really make “baked” custard, that lovely smooth comfort food to end all comfort foods, in the microwave. And I succeeded--I’ve had me a lot of comfort since then, and while I suspect the inconsistency of my results has more to do with egg size than anything else, it’s never bad, just sometimes better than others.
What shocks me is that it took till last week or so to wonder if I could get similarly successful results with a chocolate egg custard. It seems like a no-brainer, and I suppose at some point I wondered idly if it would work, but I never actually tried it.
Till last night. Oh man, you gotta give this a try. Tres classy, tres easy, and it doesn’t have much in the way of unhealthy stuff, unless you think eggs are bad for you. (Well, and there’s the sugar…)
So: Chocolate Custard in the Microwave (single serving–doubles easily!)
- heat 1/2 cup of milk in the microwave for about one minute, till it is hot but not boiling
- In a small bowl, custard cup. or smallish coffee cup, mix 3 level tsp. sugar and one heaping tsp. unsweetened baking cocoa. Optional: add a few drops of vanilla extract, a shake of cinnamon, or a pinch of instant coffee.
- When milk is hot, pour just a little into the sugar/cocoa mix and stir to form a paste.
- Break one egg into the sugar/cocoa paste; stir well until combined and egg white and yolks are well blended.
- A little at a time, whisk remainder of hot milk into egg mixture, pausing often to combine. (This “tempers” the egg; it mixes without curdling or cooking.)
- Microwave on low power (2-3) for about 3.5-4 minutes, depending on your microwave. Your mixture should never actually come to a boil, but it should basically be “set” on top. (There may be a little puddle of liquidyness on top even if the rest is set; don’t worry about it.) (Note: the first time you try this you’ll need to supervise closely, and you’ll have to do it again if you later decide to try doubling or tripling the recipe. You want the whole thing to be gently puffing, but if the liquid in it comes to full boil the custard will start to curdle. It’ll still taste nice, but it won’t have that velvety texture.) When you take it out of the oven, it should jiggle a little like set gelatin, but not be firmly set; and remember it’ll keep cooking for a few minutes after you take it out.
- Chill at least half an hour before eating, if you like it warm, or a few hours for cold. (No way around this; it has to finish setting and cool down a little before you cut into it.)
Delish! Somehow the chocolate version worked better than the vanilla, maybe because of the extra body the cocoa powder gives or something? But it was delightful. Seriously, you gotta try this. I mean, look at the ingredients! Milk! Egg! Cocoa! (er…sugar! but it’s your own sugar, and you control how much!) You want a chocolate fix, forget candy bars or pre-made high-calorie desserty things, just go for THIS.
(UPDATE: curious about the whole different-consistency-with-cocoa thing, last night I did another experiment and made vanilla custard again but followed these chocolate-custard directions, using a heaping teaspoon of powdered milk instead of cocoa…the result was superb, and it had the same richer consistency as the chocolate version only without the chocolate—and much less of a tendency to overcook/curdle. A few more calories, yes, but not much, and it’s a great improvement!)