3 eggs
3 c. milk
1/2 c. sugar
1/2 tsp. vanilla or lemon extract

Beat eggs lightly with fork. Add milk and sugar and beat again, until well mixed. Microwave on high 4-6 minutes, stirring every 2 minutes, just until custard starts to thicken (it will continue cooking after it is out of the microwave). Stir in extract. Pour into 6 custard cups, cover cups with waxed paper, and let custard cool. Refrigerate to set. Serves 6.