Put the A) ingredients in a heatproof bowl and whisk until fluffy. (To substitute sifting them, but you can sift them instead if you like.)
Stir in 50 ml of milk, then add the egg yolk and mix. Stir in the remaining 130 ml of milk.
Add the caramel sauce and mix. Strain the mixture once.
Microwave for 2 minutes, then whisk it. Microwave for another minute, and mix well. (I used a 700 W microwave.)
Add and mix the B) ingredients to finish. Cover the surface of the cream with cling film and let cool.
It will set on the thick side. Adjust the thickness depending on what you are making.
Story Behind this Recipe
It's hot every day, so I want to eat slightly bitter custard cream. This time I used it in a crepe.
Make sure you add the egg yolk after stirring in a small amount of milk. (It will become lumpy if you add it first.) Adjust the cooking time according to your microwave. The finish will vary depending on the type of caramel sauce you use.