How do I make Caramel Custard in a Microwave?

Question

I want to try Caramel Custard in Microwave.Is there any recipe?

Answer 1

14 1/2 oz can of evaporated milk
2 eggs
1 cup brown sugar
3 tblsp all-purpose flour
2 tblsp butter
1 unbaked 9 inch pie shell
water

Caramel Custard Pie Method:

Add enough water to the evaporated milk to make 2 cups and beat in the eggs. Combine the brown sugar and the flour and cut in the butter until the mixture is like coarse crumbs.

Add the milk mixture to the brown sugar and beat until well blended. Pour into the pastry shell and bake the Caramel Custard Pie at 400 degrees until a knife inserted in the center comes out clean about 30 minutes. Allow to cool completely.

Enjoy your freshly made Caramel Custard Pie!

Answer 2

Caramel Sauce Copyright, Ina Garten, All rights reserved Prep Time: 15 min Inactive Prep Time: hr min prepare dinner Time: hr min element: elementary Serves: a million 3/4 cups elements * a million a million/2 cups sugar * a million/3 cup water * a million a million/4 to at least a million a million/2 cups heavy cream * a million/2 vanilla bean or a million/2 teaspoon organic vanilla extract guidelines blend the water and sugar in a large heavy-bottomed saucepan. cover and prepare dinner over low warmth till the sugar dissolves. strengthen the nice and comfy temperature and boil uncovered till the sugar turns a medium brown, about 5 to 7 minutes, stirring on occasion with a timber spoon. Watch it carefully on the properly, because this is going to bypass from caramel to burnt very right away. Stand decrease back to stay away from splattering, and gradually upload the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer till the caramel dissolves and the sauce is gentle and thick, about 2 minutes. Serve warmth, or upload yet another a million/4 cup of heavy cream and serve room temperature.

Answer 3

Orange-caramel custard
Categories: Desserts
Yield: 10 servings
¾ cup Sugar water
24 ounce Evaporated milk (2 cans)
6 large Eggs
1 tablespoon Grated orange peel
1 teaspoon Vanilla extract
Orange slices (optional)
Fresh mint (optional)

1. In 5-cup glass ring mold, combine 1/2 cup sugar and the water. Microwave on HIGH 6 minutes (stirring after 3 minutes), or until sugar syrup is just golden--do not overcook. Holding mold with potholders, slowly rotate mold until bottom and sides are coated; set aside to cool. 2. In 4-cup glass measureing cup, place evaporated milk; microwave on HIGH 5 minutes. Meanwhile, in medium bowl, combine eggs, remaining sugar, orange peel and vanilla; mix well. Gradually stir hot evaporated milk into egg mixture; mix well. 3. Into prepared mold, pour all but 1 cup egg mixture; place mold in microwave. Pour remaining egg miture into mold. Microwave on MEDIUM 7 to 10 minutes, turning every 3 minutes--custard will be liquid toward center; it will set as it cools. Cool on wire rack; refrigerate at least 6 hours. 4. Run small knife around edge of mold to loosen. Hold rimmed serving plate over mold; invert; lift off mold. Garnish with orange slices and mint, if desired. Makes 10 servings.

Answer 4

I just made dulce de leche in the microwave, using sweetened condensed milk. I poured it into a large (really large) bowl, microwaved it for 2 minutes on 50% power, stirred with a whisk, then cooked it for another 2 minutes on 50%. Then, I dropped the power down to 30% and cooked it for about 17 minutes, stirring every 2 minutes. It came out wonderful, but be careful. It's very hot.

Answer 5

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