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.
(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.
Gradually add the milk into the bowl and mix well.
Microwave the bowl for 30 seconds. Open the microwave door and stir.
Repeat the Step 4 procedure for 4 to 5 times. The cream starts to thicken. Mix it well each time.
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.
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.
Spread the flour in a heatproof container and microwave it for 30 seconds. Repeat it 3 times. When the moisture of the flour evaporates and the texture is similar to katakuriko (potato starch), it is ready. Substitute the whole eggs for 3 egg yolks for even richer cream. Change the flour to rice flour (30 g) for gluten-free diet. The rice flour does not need to be microwaved.