84-Lancaster Fanning, Saturday, July 11, 1992
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'Wicrozisave
Magic"
By:
Carol Stark
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Custards and puddings are a
microwave specialty. Convention
ally baked custard must be set in a
pan of water, which provides
moisture to prevent drying and
browning. On the range top you
must stir custard or pudding con
stantly to keep it free from lumps.
Delicate custard microwaves
smooth and creamy with a mini
mum of stirring, and the micro
wave oven does not dry or brown
it. The variety of custards and
puddings extends from simple
desserts to dramatic looking
presentations.
BASIC CASSEROLE
CUSTARD
3 eggs
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups milk
In a 1 1/2 quart casserole beat
eggs, sugar, vanilla, and salt with
table fork, until very well blended
and sugar is dissolved. Place milk
in glass measure. Microwave at
High 4 minutes, until scalded.
Gradually add to egg mixture, stir
ring well. Cover with casserole
lid. Microwave at LOW 10 to 13
minutes, rotating dish 1/4 turn
every 3 minutes, until set.
Sprinkle top with nutmeg before
serving.
Note: Covering with casserole
lid is important for success. Cool
before serving. Makes 4 to 6
servings.
CARAMEL FLAN
1/2 cup water
1/2 cup sugar
1 basic casserole custard
In 1 pt./glass measure place
water and sugar, stirring well.
Microwave at HIGH 10 to 12
minutes, until light but rich
brown. (Do not let syrup get too
dark before taking from oven as it
continues to cook after it has been
microwaved.) Pour 3/4 of caramel
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syrup into 1 1/2 qt. casserole and
quickly rotate casserole to coat
, bottom and about halfway up
sides with caramel. Let cook to
harden before adding custard.
Drizzle remianing 1/4 of syrup in
fine ribbons onto ungreased coo
kie sheet to harden.
Prepare custard in small mixing
bowl. Pour or strain mixture into
caramel lined casserole. Cover
with casserole lid. Microwave at
LOW 10 to 13 minutes, rotating
dish 1/4 turn every 3 minutes,
until set. Chill throughly. Unmold
onto serving plate which has shal
low rim. Crush the syrup which
has hardened into a brittle and
sprinkle in a wreath shape over top
of flan.
NOTE: Covering with casser
ole lid is important for success.
Makes 4 to 6 servings.
FLOATING ISLANDS
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 3/4 cups milk
2 drops yellow food color
(optional)
2 egg yolks, well beaten
2 egg whites
1/4 cup sugar
In a 2 quart casserole blend
together sugar, cornstarch and salt
until well mixed. Add milk and
food coloring, stirring until well
blended. Microwave at HIGH for
8 to 10 minutes until smooth and
slightly thickened.
Stir a small amount of hot pud
ding quickly into yolks. Return
egg mixture to hot pudding, mix
ing well. Microwave at MEDIUM
HIGH 2 to 4 minutes, stirring after
1 minute, until slightly thickened.
Beat egg whites until foamy, on
high speed of mixer. Gradually
add sugar, beating to a stiff glossy
meringue. Drop meringue imme
diately in 8 to 10 mounds over hot
pudding. Microwave at MEDIUM
1 to 2 minutes to set meringues
slightly. Chill before serving.
Makes 6 to 8 servings.
NOTE: There are two ways to
microwave individual meringues.
The traditional way to serve float
ing islands is to drop mounds of
meringue over hot pudding.
Microwave on MEDIUM 1 to 2
minutes. Serve with small, crisp
cookies, if desired.
For best shape cook pudding for
maximum time and microwave
meringues separately. Place sheet
of brown wrapping paper on a flat
cookie sheet and drop 6 to 8
mounds of meringue in a circle on
paper. Slide paper from cookie
sheet into oven. Microwave at
MEDIUM 1 to 2 minutes. Slide
back onto cookie sheet and
remove from oven to cool.
BASIC BREAD PUDDING
4 cups bread cubes lightly
packed into cup
About 4 or 5 slices of bread
1/2 cup brown sugar (packed)
1/4 teaspoon salt
1/2 cup raisins
2 cups milk
1/4 cup butter
2 eggs, beaten
Spread bread cubes evenly in 8
inch round dish. Sprinkle evenly
with brown sugar and salt, then
raisins.
Measure milk into 1 qt. measur
ing cup. Add butter. Microwave at
HIGH 4 minutes, until butter is
melted and milk is warm. Rapidly
stir in eggs with a fork and mix
well. Pour over bread cubes in
dish. Microwave at MEDIUM
HIGH 9 to 12 minutes, rotating
dish 1/2 turn after 6 minutes.
When cooked, center may still be
slightly soft, but it will set up as
pudding cools. Serve warm or
chilled. Makes about 6 servings.
COOKING COMMERCIAL
DRY PUDDING MIX
Since there is less evaporation
in microwaving, microwaved pud
ding is often creamier in texture.
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lighter in color and greater in vol
ume than it is conventionally.
1 package (3 3/4 oz.) pudding
or pie filling mix, NOT DISTANT
1/2 cup milk
1 1/2 cups milk
Empty pudding mix into 1 qL
glass measure. Add 1/2 cup milk
and stir unitl all mix is moistened
J> cTa/im
Societies 3*
Group #3 of the Berks County
Society of Farm Women held its
June meeting on the grounds of
Ephrata Cloister. Prior to the busi
ness meeting, eighteen members
and guests were given a guided
tour of the buildings.
Six members of Group #3
attended the 40th anniversary of
Group #2 at the Bethel Communi-
ty Center, Bethel.
Berks Executive Board
The Berks County Executive
Board met recently at the Agricul
tural Center with 19 members in
attendance.
President Joan Leob opened the
meeting.
Kim Casner of Group #9 led the
devotions.
For roll call, members told how
many children and grandchildren
they have.
Doris Brown, chairlady of the
Farm Women for Scenic River
Days, finalized the plans for this
event held July 30 through August
2.
Janet Schlegel reported that the
Farm City Banquet will be held on
If your local store
does not have it,
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BROCHURE
and blended. Add 1 1/2 cups more
milk and blend well. Microwave
at HIGH 6 to 8 minutes, stirring
thoroughly every 3 minutes. Pour
into 4 or 5 serving dishes. Cover
top of pudding with waxed paper
or plastic wrap to prevent “SKIN”
from forming on top, if desired.
Serve cool. Makes 4 to 5 servings.
Berks Society 3
Members will provide refresh
ments at the Reichert auction on
September 12.
Scenic River Days, Reading,
will be held on July 30,31, Aug. 1
and 2. Berks Heim Festival will be
on September 12 and the County
Convention on October 3.
The next meeting will be a fam
ily picnic at Joan Loeb’s on July
28.
November 5 at the Riveredge.
The Farm Women will be mak
ing hamburgers at the Berks Heim
Festival on September 12.
Plans are under way for the
County Convention to be held at
Haag’s Hotel in Shartlesville on
October 3.
Each group is planning some
thing special for Farm Women’s
Day on October 14.
The next County Board meeting
will be a covered dish picnic held
at the home of president Joan
Loeb.
Group #1 will be in charge of
devotions at the next meeting.
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