Easy All-Purpose Custard Cream in the Microwave. Free UK Delivery on Eligible Orders Save On Microwave. Huge Sale On All Selected Products. Put the cake flour and sugar in a heatproof bowl and mix.

Easy All-Purpose Custard Cream in the Microwave Gradually beat half the hot cornflour mixture into the eggs, then stir eggs back into remaining cornflour mixture. Pour the rest of the milk into a glass dish. Add in the corn flour and mix until completely dissolved. You can have Easy All-Purpose Custard Cream in the Microwave using 6 ingredients and 12 steps. Here is how you cook that.

Ingredients of Easy All-Purpose Custard Cream in the Microwave

  1. It’s 15 grams of Cake flour.
  2. It’s 50 grams of Sugar.
  3. Prepare 2 of Eggs.
  4. Prepare 200 ml of Milk or soy milk.
  5. Prepare 1 dash of Vanilla extract.
  6. Prepare 1 of see step 9 for heating instructions You could halve the recipe.

While whisking constantly, slowly pour the hot milk into the egg mixture. Place the ramekins in the microwave in a circle. In a bowl beat the eggs,sugar and vanilla together then whisk into the milk. If you need more custard flavour, add more in.

Easy All-Purpose Custard Cream in the Microwave instructions

  1. Put the cake flour and sugar in a heatproof bowl and mix. Combine the milk (or soy milk). Add the eggs and mix well..
  2. Cover loosely with plastic wrap, and microwave at 500w for 2 minutes 30 seconds. (If using soy milk, see Step 4.) Mix well with a small whisk or 4 chopsticks held together. Microwave for another 2 minutes..
  3. Repeat the microwave-mixing steps while observing how thick the custard is. (If the lines made by the whisk disappear as soon as you move it, the cream is still too thin.).
  4. When I made the custard cream with natural soy milk, it thickened quickly. Using 2 medium sized eggs and a 500w microwave, it took just 2 minutes of microwaving x 2 times, 1 minutes x 1 time, 30 seconds x 1 time..
  5. Using 2 medium sized eggs and regular milk, after Step 2, it took 1 minute of microwaving x 2 times, 30 seconds x 4 times..
  6. Shake in vanilla essence and mix to finish..
  7. Keep microwaving and mixing until surface firms up. When mixed, the cream should feel very thick. When you scoop it up with a whisk it should form soft peaks, and the cream should slowly with a plop..
  8. Keep in mind that the pastry cream will thicken even more when cooled, so stop cooking just before it reaches the perfect, desired consistency. Keep mixing well to form a cohesive, smooth cream..
  9. If you use half the amount of ingredients *: Microwave for 2 and a half minutes once, then microwave for 1 minute x 2 times to finish. When you want a little bit of pastry cream to sandwich in bread and so on, half the amount is convenient..
  10. This is a failed example: It's made with milk, and microwaved for 2 minutes x 3 times. It has lots of tiny lumps. You need to heat it carefully and mix it well to avoid this..
  11. When using this cream for cakes or tarts, it will drip when you cut the cake or tart if the consistency is too liquid, so I recommend making it on the stiffer side..
  12. How about putting this pastry cream in a tart base for an easy tart? https://cookpad.com/us/recipes/144411-easy-and-quick-tart.

Alternatively combine all ingredients in a food processor, and then by hand form the dough. Using skim milk instead of full cream milk can result in a bland custard, which is why most recipes call for full cream milk or actual cream. For a richer custard substitute half of the full cream milk for cream (thickened cream is unnecessary). Of course if more vanilla works for you so be it. 🙂 Honestly, the nutritional value of the food you eat is far more important than the calories and. Break the eggs into the bowl and add the vanilla and sugar.

source: cookpad.com