Put the egg yolk (whole egg) in a heatproof bowl, and combine with the sugar.
Sift the ingredients marked ♡ into the bowl with a tea strainer, and mix well with a whisk. Add the milk little by little and stir it in.
Strain the mixture from Step 2.
Microwave the mixture uncovered for 1.5 minutes on high, remove it from the microwave and mix well with a whisk.
Microwave again on high for 1.5 to 2 minutes.
Mix until smooth and add the ingredients marked ☆. Then, mix some more.
Cover so the wrap sticks firmly to the surface of the cream, then let it cool.
When it has cooled, put it in the fridge to chill.
Story Behind this Recipe
Pair with cream puffs.
Straining in Step 3 will prevent the cream from becoming lumpy. It becomes quite firm, so if you prefer it looser, check on it after microwaving for a minute at Step 4. If you use the whole egg, you'll get a light cream. If you want to make it thicker, use a portion of coffee creamer.