Place the [A] ingredients into a heat-resistant bowl and mix together with a whisk until fluffy. Sift together if possible.
Add 50 ml of the milk and mix. Then add the egg yolk and mix before adding the remaining 150 ml of milk and mixing again. Strain once.
Microwave for 2 minutes. Remove and mix again with the whisk. Microwave again for 1 minute and mix again.
Add and mix the B ingredients to finish. Cover the outer surface of the cream with cling film and cool.
I made cream puffs with this. The cream I used here was prepared on the stiff side. Please adjust the stiffness according to what you're making.
Story Behind this Recipe
Custard with heavy cream sure is delicious…but it's also high in calories. Plus, heavy cream is a pain to get rid of when there's some left over. So at some point, custard that doesn't use heavy cream became my go-to for dessert-making.
Be sure to add the egg yolk after adding just a bit of the milk (if you add the yolk before that it'll get lumpy). I use a 700 W microwave. Please adjust the cooking time according to your microwave at home.