Cook in your microwave at 50% power for 4 minutes. This 50% thing is REALLY IMPORTANT. Do not use at full power unless you want scrambled eggs in your custard (ask me how I know). Stir thoroughly.
Continue to cook at 50% power for an additional 3-4 minutes. Stir well.
Serve either hot or cold.
If you’d like to have a crème anglaise or pourable custard consistency, use a thermometer and cook the mixture until it reaches about 185F. Be sure to stir every 30 seconds after the initial 7-8 minute cook cycle.
If you find a little egg curdling has occurred, don’t worry. Just use a whisk and blend gently while the mix is still hot and you should have a smooth eggnog.