It’s berry season here in San Diego, and we’ve been up to our ears in strawberries and raspberries. I really wanted to make a raspberry custard the other day, so I hopped online and read a bunch of recipes involving double boilers and whisks and baking. Yeah, that’s never going to happen. So I created my own microwave custard!
Lactose-Free Raspberry Microwave Custard
- ⅔ c milk
- 1 Tbsp sugar
- ⅓ c raspberries
- 1 egg yolk
- 1½ Tbsp cornstarch
- 1 tsp vanilla
- Mix milk and sugar. Microwave, covered, for 2 minutes.
- Vigorously mix in egg yolk a little bit at a time so it doesn't curdle, followed by cornstarch and vanilla.
- Add in raspberries, mashing with a fork.
- Let it sit for about 30 minutes and it'll become a very soft-set custard that's awesome as-is or frozen briefly to turn into something akin to a creamy gelato. If you like yours a little firmer, go ahead and microwave it after adding and mashing the raspberries, uncovered on medium power for 6 to 8 minutes until it starts to set around the edges.
I was really pleased to discover that I could use LACTAID for this recipe in place of regular milk. Traditional milk would work fine, but I’ve been using LACTAID recently for the exact same taste and texture without the lactose that upsets my stomach when used in large quantities.
After getting the sugar incorporated, it’s important to vigorously mix in the egg yolks a little at a time so they don’t curdle. To make this easier, you may choose to slowly add a couple tablespoons of the heated LACTAID into the egg yolks to heat them up a bit first. Adding cold egg yolks directly into the hot LACTAID too quickly will result in a lumpy custard which, really, is more like liquidy scrambled eggs. Yuck.
I said to stir “vigorously!” There should be bubbles, people. This mixing part is also important to make your custard thicken properly. Don’t be a wuss about it.
Feel free to be heavy-handed with the cornstarch. More cornstarch makes for a thicker custard, and you don’t have to worry about that floury taste since the berries are pretty overpowering.
You want to really mash those berries in with your fork to get the juices out.
This microwave custard was so pretty, it reminded me of something you’d order off of a hotel menu. It seemed only fitting that I set it up on a silver platter and photograph it in our guest bedroom looking all fancy. That’s how we roll.
You can check out another tasty lactose-free recipe from Melissa d’Arabian below. Pssst – it includes bacon!!