Quick Microwave Crème Caramel

I luurve Crème Caramel but who's got time for complicated stuff like bain marie!

Prep ~ 2-5 min; microwave ~ 12 min; cost ~ $0.60 for 2-3 serves, calories ~ 1 gazillion

Tools:
  1 mixing jug + 1 fork
  1 sieve
  2 glass ramekins or 2-3 Corelle teacups (or other micro-safe cookware)

Ingredients (A):
  ½ C milk
  1 egg
  1 - 2 tsp sugar (to taste)
  ½ tsp vanilla essence

Ingredients (B): Syrup
  Option 1 (Easy): Maple syrup from bottle
  Option 2 (Tricky): DIY Caramel Syrup

Method:

Use one of these to prepare caramel

Lightly oil 2-3 teacups (or 2 ramekins). Pour ~ 1 T (tablespoon) maple syrup in each. Or, make Caramel Syrup: In a teacup, stir 2 T sugar + 1 T hot water. Zap on High for 1 min. Stir. Zap 50 sec (or till golden brown). Stir & spoon quickly into all the teacups (do NOT use plastic as syrup is VERY HOT!) - swirl to coat bottom & sides. (* soak used spoon in a cup of water & hardened caramel will dissolve slowly by itself).

Zap milk in a mug for 1 min. Lightly beat the rest of (A) with a fork in the mixing jug to scramble eggs.  While stirring briskly, pour in hot milk (NOT boiling hot or eggs will solidify). Or simply use milk cold & mix everything well after mixing eggs (zap extra 1-2 min ).  Pour into cups through a sieve.

Place cups in microwave. DEFROST (10% power) for 10 min. If center is slightly jiggly after cooking, it will set. If still watery, defrost another 2 min (or till set). Cool, then chill at least 2 hrs. To serve, loosen edges with a butter knife, hold dish firmly over cup & invert quickly. Optional: decorate with whipped cream & fresh berries.

* Microwave times based on basic 800W oven - please adjust accordingly. On 30% power, it takes ~ 3.5 mins to cook, but with bubbling. 10% power produces a much creamier texture.  Still working out best combo to cook this smooth & quick.

Above: Custard made in microwave-safe disposables with maple syrup option ... waiting for custard to plop onto plate!

VARIATIONS
~~~~~~~~~~~

Low Fat / Healthier Version
Use skim milk & less sugar.

Thai Pandan Custard
Use santan instead of milk; ¼ tsp. pandan essence instead of vanilla (but vanilla is also ok). Add 1-2 drops pandan paste for a nice green hue. For syrup, make a Gula Melaka syrup (ie, chop up some Gula Melaka & microwave with ½ quantity of hot water, stirring every 30sec till dissolved. Strain before using). Thai custards are quite bubbly, so zap at 50% power for ~ 3-4 min or till set.

Filipino Leche Flan
(This is VERY sweet & thick)
Use evaporated milk instead of milk; 4 egg yolks instead of 2 eggs; 4 T sugar. Or, use ½ evap + ½ SCM (sweetened condensed milk) & omit sugar.

Crème Brûlée
Omit syrup. Use cream instead of milk & 4 yolks instead of 2 eggs.  Strain into 3-4 small flame-proof containers (pyrex / procelain ramekins or even porcelain soup spoons). Zap & chill at least 2hrs. To serve, spread sugar on custard & caramelize with blowtorch.

For Grown-Ups
Add ~ 1T brandy each to the caramel & egg mixes before cooking.

Chinese Steamed Custard
Omit the syrup & essence. Optional: add 1T freshly-squeezed old ginger juice. For "white" custard, use only egg white (beat & strain into milk). Zap ~ 12 mins on defrost for single ramekin (~10 mins if divided into 2 ramekins).  This is one way to use up egg white if you made Crème Brûlée! Can also steam covered over low heat for ~ 6 mins according to this: http://lilyng2000.blogspot.com/2005/10/steamed-egg-custard.html.