Add the egg and sugar to a heat-resistant contained and mix well. Add cornstarch sifted through a tea strainer. Mix well to avoid clumping.
Add milk and mix. Microwave at 600W for 2 minutes. Remove and mix well.
Microwave again for 2 minutes. Mix, then microwave for 1 minute.
Finally add maple syrup and vanilla extract, mix well, and it's complete. The maple syrup has a great fragrance.
Story Behind this Recipe
I love custard cream and maple syrup. I was making custard cream to spread on bread when I thought of adding maple syrup. I did and it was really delicious.
Since it uses a whole egg, mix well to get a smooth finish. It's soft while warm, but it will stiffen up when cooled. It's a good stiffness for cream puffs. If you want it to be stiff, increase the amount of milk fro 200 to 220 ml.