h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

my mum loves them but they always turn out milky and runny.
she misses the one's her mum used to make for her and i'd like to be able to revive that memory and make her happy!
can any chefs, cooks or gourmets help me out with a nice simple recipe, I'm not exactly jamie oliver (not that isn't a good thing, i am thankful that i am not him!) but i know my way around a microwave.
oh, and i'm a bloke, if that makes any difference.

Hi Invisible Knight!

I'm afraid I have no idea how to make custard in a micro-wave but, seeing as no one here has replied to your question, might I suggest that you try over at <./>Askh2g2</.>? It's frequented by a lot of researchers, and you might have a better chance of receiving a reply there.

i am now trying that, thanks for for help.

Traveller in Time linking the site into a big knot
"< F19585?thread=2201815 > "

Just seen this and my advice do not try it. Egg custard is usually baked in the oven preferably in a pie case slow and gentle.
Custard as in pouring over puddings is made with cream with the sugar and vanilla pods seeds stripped out and also added, brought to a boil allowed to cool then the beaten egg,(yolks only) slowly whipped into the cream, this is then put back into a pan and slowly (Over low heat)brought back to slight bubbling stirring all the time. When it has thickened take it from the heat.
Are you mistaking baked custard with the pouring stuff.
If you can only use a micro wave buy the supermarket custard in the cardboard packs pour it in a jug and cover with cling film cook for three minutes stir well then another three minutes depending on how fast your oven is. Nothing beats the real thing though.

It is possible to make the liquid custard into a solid custard in your micro wave owd mate but then the crust would be ruined.

There are other alternatives but being an Ex P.O.W. and having broken up packaged hard tack bisquits issued by the Germans to make a jam roley poley whilst in the joint, and having baked them tasted them then passed them onto one of our Goon Guards who got the runs for the next three days after devouring them because we added ingredients that were not on the menu.

However, after all my travels and having observed the Arab way of cooking and the Greek way of cooking and the Kraut way of cooking,
I have no hesitation in letting you know that the best way of making and cooking a custard pie or flan is the old fashioned way of using a hot oven and bake it accoding to the cookery book. Have fun matey. :0)

As you have been told a proper egg custard does not work to well in the microwave,but a tasty alternative is buy a ready made pastry case,and follow instructions below.
14oz. can evaporated milk
4med. eggs
1oz.caster sugar
a few drops of vanilla(extract)
Mix some water with the milk to make up to a pint and add beaten eggs sugar&vanilla strain all into microwavable bowl and cook on a medium heat for 15-18 mins.till set, pour into pastry case.some nutmeg can be grated over the top.Allow to cool.