Sift the mixture of the ◎ ingredients into a heatproof dish, add 1 tablespoon of milk (included in the recipe), and mix well. Please make sure the mixture won't become lumpy.
Add the whole egg to Step 1 and mix. Add the remaining milk little by little, and mix. Strain the mixture at this point. Add the vanilla beans at this point.
Cover Step 2 with plastic wrap, microwave for 2 minutes at 900 W, remove from the microwave, and mix well.
Microwave again for 1.5-2 minutes, and mix well. If the mixture is runny, microwave for 10 seconds each time until it reaches the right consistency.
Even if the Step 4 mixture seems to be still runny, it will get hardened once it's cooled, so please be careful not to microwave it for too long. Otherwise It won't be smooth.
Add the butter at the end (Echiré butter is recommended!), mix well, and done. When you are not planning to use it right away, cover the surface with plastic wrap to prevent it from drying out.
Put it in "Expansion Guaranteed Easy Choux Pastry in a Microwave" (Recipe ID: 1107367), and enjoy.
Whip 200 ml of heavy cream and 15 of sugar, and put in the choux pasty as well. It will make cream puffs with double-cream, and they are more delicious.
Story Behind this Recipe
I made this custard cream in a microwave using plenty of vanilla beans from Mauritius.
Make sure the dry ingredients don't get lumpy during Step 1. Strain the cream once during Step 2 even if it's too much work! Echiré butter will add more flavour to the cream This cream is not so sweet, so please increase the amount of sugar to your liking.