Microwaved Custard Cream

Microwaved Custard Cream

I made custard cream in the microwave. Its light sweetness is delicious. You can use it in various desserts.


Whole egg (medium or large)
Milk (at least 3.5% milk fat)
200 ml
3 tablespoons
●Flour (cake flour)
1 tablespoon
1 tablespoon
Vanilla essence
to taste
* Egg yolk (optional)


1. 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.
2. 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.
3. < Note > I tried adding an additional egg yolk. In this case, adjust the milk to 220 ml and the sugar to 4~5 tablespoons.
4. If adding the egg yolk, adjust the second microwave time to 1:30 (at 600 W).
5. 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.