10-Minute Custard Cups with Espresso
Silky Portuguese-style egg custard, no pastry required — just eggs, sugar, and milk whisked smooth, then microwaved into creamy perfection. Serve warm with espresso for dipping or sipping.
- Total time
- 10 min
- Servings
- 4
- Calories
- 142
- Protein
- 6g
Ingredients
- 4 whole large eggs
- ½ cup whole milk
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- 1 cup espresso (hot)
Instructions
- 1
Crack eggs into a bowl, add milk, sugar, and vanilla, then whisk until smooth and no streaks of egg white remain.
- 2
Pour the custard evenly into four 6-oz ramekins or small mugs.
- 3
Arrange ramekins in a microwave-safe dish, then microwave on 50% power for 4–5 minutes until custard jiggles gently but surface no longer looks raw.
- 4
Remove and let cool 1–2 minutes. The custard will continue to set as it rests.
- 5
Serve warm with hot espresso alongside for dipping or sipping together.
Tools you’ll need
- mixing bowl
- whisk
- four 6-oz ramekins or small mugs
- microwave-safe dish
- microwave
- espresso maker or hot coffee
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