Sift together the ● dry ingredients. Put the dry ingredients into a heatproof bowl and whisk in 1/3 of the milk. Add the egg and whisk together well. Mix in the remaining milk.
Add the sugar and vanilla essence and mix together. Wrap with plastic wrap and microwave for 2 minutes. Mix, then heat for another minute and mix again.
< Note > I tried adding an additional egg yolk. In this case, adjust the milk to 220 ml and the sugar to 4~5 tablespoons.
If adding the egg yolk, adjust the second microwave time to 1:30 (at 600 W).
Step 1 - Add the ● ingredients while sifting through a tea strainer. If you aren't using cornstarch, use cake flour.
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Story Behind this Recipe
This is a variation on a recipe my friend taught me. If you want to make it richer, use 2 egg yolks, butter, and vanilla essence, and add some rum once it has cooled. This is a variation I made when I was a newly-wed. You can freeze leftover egg whites.
When adding the milk to the dry ingredients, add it in multiple batches so that lumps do not form. The cream will seem a bit thin once finished, but it will thicken as it cools. If you add an egg yolk, it will become rich and more like regular custard cream.