Microwave Caramel Custard

This dessert is almost always served at a dinner party if you are Goan.  Aside from its beautiful presentation on the table, it has a flavor that is incomparable to other custards.

I am currently on vacation in British Columbia in a lovely resort in the Rockies. The lodge comes equipped with a full kitchen and I decided to make a Caramel Custard, a dessert I had never tried before since I was convinced that I would never be able to get the caramel done right.  To my surprise and with limited resources (both with ingredients and pans) I found a recipe on line that worked out wonderfully in the microwave.  I have blogged the steps here for any one else who wants to give it a try.

The main recipe was posted on a senior's website by Jane Rodriques ( 55 Plus Goan Association, West GTA Inc).    I have tweaked the recipe to be completely finished in the microwave without any stove-top intervention, and added more sugar to the original.  Thank you Jane for the inspiration.

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Ingredients

For the Caramel

1/3 cup granulated sugar
3 tablespoons water

For the custard

6 eggs
3/4 cup granulated sugar, or to taste
2 teaspoons of vanilla essence
1/4 teaspoon of nutmeg grated
1 3/4 cup milk
1 can evaporated milk

Method

To make the caramel add the water to the sugar in a microwave safe dish ( round if possible, I used a square dish with rounded corners since it was all I had at the lodge). Stir to mix.  Microwave till the sugar is browned.

It took me 5 minutes on high power.  Make sure to watch the sugar so it does not burn. Leave longer at 30 second increments if needed. You will be able to smell the caramelized sugar.  Remove dish and leave aside to cool.  It may turn hard but do not worry.


To make the custard.

Break the eggs in a large bowl, add the sugar and the vanilla.

Whisk until well blended.

Put all the milk in a 6 cup microwave- safe container and heat in the microwave for approximately 5 minutes, until hot but not boiling.  Let the milk sit awhile until there are no bubbles on the surface or edges.

Now pour the milk into the egg mixture in a very slight trickle, while whisking at the same time. This allows the egg mixture to come slowly to the temperature of the milk without curdling or cooking. For a smooth custard, you can strain the custard before proceeding (I omitted this step because I had no strainer on hand).

Next pour the custard mixture over the caramelized sugar.  Make sure the custard is at least half way below the lip of the dish, because it will boil over if there is not enough room.

Cover the dish and microwave for 6-8 minutes, while watching the dish so that the custard does not boil over.  My custard was ready in 5 minutes. Check by piercing with a sharp knife through the center, and the knife should come out clear.  Another indication is that the custard is firm and leaves the sides of the dish.

Leave the dish to cool.  Put a plate over the top of the dish and turn over quickly.  Refrigerate until cold.  Serve and enjoy.
Note:  I had no vanilla essence or nutmeg at the lodge, but the custard came out amazing in structure and taste.