Preparation

1. WARNING! When working with hot sugar, please take care to work safely. Do not set dishes on cool, wet surfaces. Do not dip your finger to taste hot caramel while still liquid.
2. Add the water and sugar to a Shallow Dish and stir to combine. Cook in the microwave uncovered for minutes, or until it turns a deep amber color in the center. You will know the sugar is caramelized when an almost burnt aroma is noticeable. Add more time in 5-second intervals, if needed. Use Anyhand Mitts or a clean kitchen towel to transfer the dish to a cool, dry surface. Note: do not overcooked the sugar or it can result in the dish cracking.
3. Gently tilt the dish, swirling the sauce to coat the bottom. Allow the caramel to cool and harden for about 20-30 minutes.
4. While the sugar cooks, make the custard: In a separate dish, combine eggs, sugar, milk, vanilla, and salt. Use a fine-mesh strainer to pour the egg custard mixture carefully over the hardened caramel.
5. Cover with the lid (knob lifted) and cook in the microwave at Power Level 4
   ✕

   Certain foods cook best in the microwave at lower power levels. 

   [[video-power]]

   Different microwaves have different settings. See your microwave manual (or look it up online) to learn how to change your microwave’s power level.

   For many microwaves: enter the cook time, press the “Power” (or “Power Level”) button, and select a number between 1-10. Other microwaves may require selecting the Power Level first, and then entering the cook time.

   Microwaves list power levels in different ways. Here’s a guide to help you adjust:

   PL 10 = 100% = High (default)

   PL 9 = 90% = High

   PL 8 = 80% = Med-High

   PL 7 = 70% = Med-High

   PL 6 = 60% = Medium

   PL 5 = 50% = Medium

   PL 4 = 40% = Med-Low

   PL 3 = 30% = Med-Low

   PL 2 = 20% = Low

   PL 1 = 10% = Low

   You will know if the power level has been successfully changed if you hear periodic changes in the microwave’s tone after it begins cooking.
   

   for 4-5 minutes, or until the custard is firm and jiggles when gently moved. Some steam condensation on the lid is normal.
6. Remove the lid and allow the custard to cool uncovered on the counter for 20-30 minutes or until completely cool. Cover with the lid and transfer to the fridge to set for at least 4 hours, or until totally firm.
7. Once chilled completely, remove the Anyday lid, place the serving plate on top of the Anyday dish and swiftly flip the dish and plate together to unmold the custard, making sure to transfer all of the caramel sauce. Serve.