Home > Uncategorized > A Breakfast Custard (My Small White Whale)

A Breakfast Custard (My Small White Whale)

A breakfast custard is a lot like a breakfast smoothie. Only, you know, cooked.

What I have:
• 1/2 cup of milk nuked on 70-80% for 1 minute.
• 1 egg, whisked into the warm milk with sweetener and flavoring to taste (1 pack sucralose, a healthy sprinkling of cinnamon, vanilla extract, freeze dried coffee, or appropriate booze). You don’t need to temper this (I checked).
• Nuke everything on 50% power for 2 minutes more. (If custard is not thick, keep nuking on 50% in 30 second intervals, stirring in between. If custard is curdled, eat your sweet scrambled eggs and start again tomorrow, nuking your milk-egg mixture at 40%.)
• Chill everything for as long as you feel like (while you shower, dress for the day, etc.). Eat warm or cold.

This is the version that takes 4-5 minutes, uses only one Pyrex measuring cup and a fork, and doesn’t require the waste of an egg white. But if you are planning to use an egg white to wash/glaze a pastry or bread a chop or something, knock your self out. Use up to 3 egg yolks and a whole cup of milk (adjust cooking time up to 5 minutes as appropriate). Substitute cream or half and half for some or all of the milk. You could also, of course, do all this on a stove with a double boiler, makeshift double boiler, or simple small pot, tempering the egg and whatot. The original version is for use during the 6am crunch on weekdays. Then you can save your (more portable) yogurt for work.

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