I'm still working on this one. I think the time/power is the biggest hurdle I haven't worked out correctly yet. Plus, microwaving custard makes for lumpy custard in most cases. You can also substitute 2 T maple syrup for the sugar. Oh - and you won't be able to get these clean in the dishwasher, so be prepared to wash the ramekins by hand (the egg protein, I think).
3/4 c milk (I use 2%)
2 T b sugar
1 egg, well beaten
Heat the milk in microwave for 1 minute on high. Add sugar and salt, mixing well until dissolved. Add egg and mix well. (A custard purist would now strain the mixture to get weird egg lumpiness out.) Pour into two 6-oz microwave-safe ramekins. Microwave for (approximately) five minutes at 20% power (I have an 1,100-watt microwave). Let sit in for a while in the microwave, then cool on the counter a while. Refrigerate for complete creaminess.
These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.