Easy Custard Cream with Whole Egg (Gluten-Free Possible)

Easy Custard Cream with Whole Egg (Gluten-Free Possible)

I love custard cream but it is a lot of work and I don't get a chance to make it, so I came up with this easy recipe.
Substitute the flour for rice flour to make it gluten free custard!

Ingredients: enough to fill 8 regular-sized cream puffs

Whole egg (large)
300 ml
Granulated sugar (or caster sugar)
60 g
Cake flour (if using rice flour, 30 g)
45 g
Vanilla extract
as needed
Butter (unsalted)
1-2 teaspoons


1. Preparation: (If you want to make it thoroughly), microwave and sift the flour (see Hints). It is not necessary if you are using the rice flour.
2. (The photo shown here is 1.5 times the recipe amount) In a heat-proof bowl, whisk together the granulated sugar and eggs. Once it is well combined, add the flour and mix well.
3. Gradually add the milk into the bowl and mix well.
4. Microwave the bowl for 30 seconds. Open the microwave door and stir.
5. Repeat the Step 4 procedure for 4 to 5 times. The cream starts to thicken. Mix it well each time.
6. Once the cream reaches your preferred thickness, add the vanilla extract and butter and mix well. The cream may seem too thin, but it will get thicker once it cools.
7. Put it in a resealable plastic bag, flatten it and let it cool. Once it cools down, snip the edge with a pair of scissors, and use it as a piping bag.

Story Behind this Recipe

I combined and refined the recipes my friend taught me and a recipe I saw on TV.
I made it with rice flour for one of my relatives who has celiac disease. However, it seems richer when made with flour.