Easy All-Purpose Custard Cream in the Microwave
Easy All-Purpose Custard Cream in the Microwave

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, easy all-purpose custard cream in the microwave. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Easy All-Purpose Custard Cream in the Microwave is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Easy All-Purpose Custard Cream in the Microwave is something which I have loved my whole life. They are fine and they look wonderful.

When I made the custard cream with natural soy milk, it thickened quickly. Mix in the vanilla extract and it's done. Variation → Use a store-bought pie sheet, fill with the custard cream, and bake to make an easy custard pie. Pour the rest of the milk into a glass dish.

To get started with this particular recipe, we have to prepare a few components. You can have easy all-purpose custard cream in the microwave using 6 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Easy All-Purpose Custard Cream in the Microwave:
  1. Make ready 15 grams Cake flour
  2. Get 50 grams Sugar
  3. Get 2 Eggs
  4. Make ready 200 ml Milk or soy milk
  5. Make ready 1 dash Vanilla extract
  6. Take 1 see step 9 for heating instructions You could halve the recipe

Cool slightly; stir in vanilla extract. Stir the milk and half the sugar together in a large, microwave-safe container. By then, it is set (not watery anymore) and you can put into refrigerator for chill. Blend small amount of hot mixture into egg yolks, return to measure and whisk briskly.

Instructions to make Easy All-Purpose Custard Cream in the Microwave:
  1. Put the cake flour and sugar in a heatproof bowl and mix. Combine the milk (or soy milk). Add the eggs and mix well.
  2. Cover loosely with plastic wrap, and microwave at 500w for 2 minutes 30 seconds. (If using soy milk, see Step 4.) Mix well with a small whisk or 4 chopsticks held together. Microwave for another 2 minutes.
  3. Repeat the microwave-mixing steps while observing how thick the custard is. (If the lines made by the whisk disappear as soon as you move it, the cream is still too thin.)
  4. When I made the custard cream with natural soy milk, it thickened quickly. Using 2 medium sized eggs and a 500w microwave, it took just 2 minutes of microwaving x 2 times, 1 minutes x 1 time, 30 seconds x 1 time.
  5. Using 2 medium sized eggs and regular milk, after Step 2, it took 1 minute of microwaving x 2 times, 30 seconds x 4 times.
  6. Shake in vanilla essence and mix to finish.
  7. Keep microwaving and mixing until surface firms up. When mixed, the cream should feel very thick. When you scoop it up with a whisk it should form soft peaks, and the cream should slowly with a plop.
  8. Keep in mind that the pastry cream will thicken even more when cooled, so stop cooking just before it reaches the perfect, desired consistency. Keep mixing well to form a cohesive, smooth cream.
  9. If you use half the amount of ingredients ＊: Microwave for 2 and a half minutes once, then microwave for 1 minute x 2 times to finish. When you want a little bit of pastry cream to sandwich in bread and so on, half the amount is convenient.
  10. This is a failed example: It's made with milk, and microwaved for 2 minutes x 3 times. It has lots of tiny lumps. You need to heat it carefully and mix it well to avoid this.
  11. When using this cream for cakes or tarts, it will drip when you cut the cake or tart if the consistency is too liquid, so I recommend making it on the stiffer side.
  12. How about putting this pastry cream in a tart base for an easy tart? - - https://cookpad.com/us/recipes/144411-easy-and-quick-tart

By then, it is set (not watery anymore) and you can put into refrigerator for chill. Blend small amount of hot mixture into egg yolks, return to measure and whisk briskly. Now while I really love this custard on its own, it's even better when you get creative with the toppings. My go-to is vanilla frozen yogurt since to me pumpkin pie is best with some ice cream on top. Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.

So that is going to wrap it up for this exceptional food easy all-purpose custard cream in the microwave recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!