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Seriously Delicious Microwave Cooked Custard Cream

Seriously Delicious Microwave Cooked Custard Cream

Since it's cooked in the microwave, you save time and won't screw it up. This family recipe comes with an iron-clad guarantee of success. We make cream puffs and tarts and so on, always using this cream.

Ingredients: 1 tart worth

Milk
2 cups - 400 ml
Vanilla bean
optional, about 5 cm
☆Cake flour
2 tablespoons
☆Sugar (see Hints)
90 g
☆Corn starch
2 tablespoons
Egg yolks
4
Butter
40 g
Vanilla essence
as needed
Rum
1 tablespoon plus

Steps

1. Put the milk in a heatproof container, and microwave at 900 W for 3 minutes 30 seconds. If you have vanilla beans heat it up in the milk.
2. In the meantime, sift all the ☆ ingredients together into a large heatproof bowl.
3. Pour the Step 1 warmed milk into the Step 2 bowl little by little while mixing with a whisk. If you added a vanilla bean in Step 1, take it out.
4. Add the egg yolks to the Step 3 bowl one at a time, and mix well with the whisk.
5. Microwave the Step 4 cream at 900 W for 2 minutes! The photo shows the cream after it's been microwaved. It hasn't really set yet at this stage.
6. Take it out, mix the cream up and microwave for another 1 minute 30 seconds. The photo shows the cream after it's been microwaved. The cream has started to set.
7. Take it out one more time, mix well again and microwave for another 1 minute 30 seconds. The photo shows the cream after it's been microwaved. It now looks more like a custard cream.
8. Mix it up thoroughly to even out the texture.
9. Add the butter and vanilla essence and mix well to cool the cream a little.
10. When the cream has cooled down a bit, add the rum and mix to finish. The custard cream can be as thick as in this photo before adding the rum!
11. If you're making half the amount, microwave it at 600 W for 2 minutes in Step 1, 1 minute in Step 5, 2 minutes in Step 6 and 1 minute in Step 7.
12. Use the leftover egg whites in Recipe ID: 983100, "Our Family's Secret Recipe for Almond Tuiles".
13. If you are using the custard in a fruit tart, the fruit will look way better if you glaze it with a "nappage" (thinned apricot jam or similar).
14. Following are some usage examples for this custard cream.
15. Tart crust + this custard cream + strawberries and other berries = berry tart.
16. I made this tart for Christmas 2007.
17. Tart crust + this custard cream + fruits decorated with an apricot jam glaze = fruit tart.
18. I made this tart for my son's 2nd birthday (in 2008).
19. I used the custard cream for a square tart. Tart crust + this custard cream + strawberries + mint leaves = strawberry tart.
20. I made this tart for a friend's birthday in Spring 2009.
21. Pie crust + this custard cream + frozen fruit = "Fruit-Packed Danish By Lazy Me" (Recipe ID: 1221441)
22. This is a quick dessert I've been making for guests for a loong time.
23. Pie crust + this custard cream + whipped cream etc. = Caramelized apple with puff pastry (Recipe ID: 1232102)
24. This custard cream can be used in a rather different puff pastry dessert like this.
25. Microwave-cooked choux pastry + this custard cream = Easy cream puffs (Recipe ID: 1290693)
26. Even cream puffs, which may seem difficult, can be made easily by cooking the pastry in a microwave.
27. Recipe ID: 1325092 "Cream and Chocolate Rolls for Beginners" uses this custard cream as filling.
28. Both custard cream and chocolate cream rolls are baked together.

Story Behind this Recipe

My mother has been making this recipe for a long long time. I've tried many others, but this is the one that works the best. My family guarantees it.