15-Minute Microwave Pots de Crème for Tonight
These clever 15-minute microwave pots de crème deliver surprisingly silky, restaurant-quality French custard any weeknight without any bain-marie or oven required — pure genius and absolutely delicious.
Category: Quick Meals
| Cuisine: French
| Diet: GlutenFree
Ingredients
- 1 cup heavy cream
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1. In a small bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
- 2. Pour heavy cream into a microwave-safe liquid measuring cup. Microwave on high for 1 minute until hot but not boiling.
- 3. Slowly drizzle the hot cream into the egg mixture while whisking constantly to temper the eggs.
- 4. Stir in vanilla extract. Divide the mixture between two 6-ounce microwave-safe ramekins.
- 5. Microwave each ramekin separately on medium power (50%) for 1 minute. Stir gently, then microwave again for 30 seconds. Repeat in 15-second intervals until custard is set around the edges but jiggly in the center.
- 6. Let cool at room temperature for 5 minutes, then refrigerate for at least 2 hours until fully chilled and set.
Details
A silky, restaurant-quality French custard made entirely in the microwave without a water bath. Perfect for last-minute dessert cravings.
Nutrition Facts (per serving)
| Calories | 565 kcal |
| Protein | 6 g |
| Carbs | 26 g |
| Fat | 49 g |
Notes
For a chocolate version, whisk 2 tablespoons of cocoa powder into the egg-sugar mixture. Cooking times may vary based on microwave wattage; always use short intervals and stir to prevent curdling.
