This custard is also delicious when spread on toast. If you add extra milk, it turns into a custard sauce. Once you taste this, you won't want to eat ready-made custard cream again. It's so yummy.
I referred to a basic recipe from a book which is nearly 20 years old and used a few other ideas to make a nicer cream.
If you prefer a smooth texture, strain the custard cream once it cools down. You can also adjust the thickness depending on your taste by adjusting the amount of cake flour.
Enjoy Japanese food around the world.