Microwave Custard Cups
 

1 3/4c. skim milk
1/4c. splenda
3 lg. eggs, lightly beaten
1/4 tsp. salt
1/2 tsp. vanilla
ground cinnamon

In a one quart microwave safe bowl, heat milk uncovered on high for three minutes until hot, do not boil. Remove from the microwave. With an electric mixer beat in the eggs, salt, splenda and vanilla on low speed just until blended. Ladle evenly into six ungreased 4oz. custard cups, sprinkle with cinnamon. Place cups in a circle in the bottom of the microwave and cook uncovered on high for 5 - 5 1/2 minutes or till a knife inserted near the center comes out clean. Let stand for 5 minutes before serving warm or chilled. Refrigerate any leftovers. Top with cool whip, berries or fruit for P2. 6 Servings

I think you forgot the part where you put the milk and the egg mix together. I'm guessing you temper it?

I have not had to temper the mixture. I add the eggs while I have the mixer running on low speed. This has always worked for me. I have been using this recipe for many years with success. Linda