Place milk in a 1-quart glass measure. Microwave at HIGH 3 minutes.
Combine sugar and egg yolks in a medium bowl; stir with a whisk. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to glass measure. Microwave at HIGH 2 1/2 minutes, stirring after 1 1/2 minutes. Stir in vanilla. Cover; cool to room temperature. Serve over angel food cake.
I love the microwave-easy concept and the flavor, but haven't been able to make the consistency turn out right. When I followed it exactly as written, it "broke" and curdled to the point where I had to discard it. Then I tried shortening the time and decreasing the power, and that helped, but it still didn't have the creamy-smooth and thick consistency I expected. I'd love it if the test kitchen would take another crack at this one.
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