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MICROWAVE CUSTARD

2 eggs
1/2 c. milk
2 tbsp. sugar
1/4 tsp. vanilla

Beat eggs, milk, sugar and vanilla and pour into a 2-cup dish. Cook at 100% for 2 minutes, uncovered. Stir and cook 2 minutes more. It may still be soft when you take it out of oven, but it continues to cook and will eventually thicken. Cover and let rest for 5 minutes. Refrigerate or serve warm. (Custard cooked in the microwave is lumpy. If you want it smooth, puree in the blender or food processor while still hot, then cover and cool). Makes 1 to 1-1/2 cups.)