Custard Cream

Name: Custard Cream
Cuisine: American
Ingredients: 2 egg yolks or 1 whole egg Egg yolk or whole egg; 3 tbsp Sugar; 1 tbsp ♡ Cake flour; 1 tbsp ♡ Cornstarch (or katakuriko); 200 ml Milk; 1 dash ☆ Vanilla extract; 1 tbsp ☆ Butter or heavy cream

cookpad.japan @cookpad_jp

Pair with cream puffs.

Straining in Step 3 will prevent the cream from becoming lumpy. It becomes quite firm, so if you prefer it looser, check on it after microwaving for a minute at Step 4. If you use the whole egg, you'll get a light cream. If you want to make it thicker, use a portion of coffee creamer. Recipe by Pokuchan

Pair with cream puffs.

cookpad.japan @cookpad_jp

Pair with cream puffs.

Saved

Ingredients

2egg yolks or 1 whole egg Egg yolk or whole egg
3 tbspSugar
1 tbsp♡ Cake flour
1 tbsp♡ Cornstarch (or katakuriko)
200 mlMilk
1 dash☆ Vanilla extract
1 tbsp☆ Butter or heavy cream

Saved

Steps

1

Put the egg yolk (whole egg) in a heatproof bowl, and combine with the sugar.
2

Sift the ingredients marked ♡ into the bowl with a tea strainer, and mix well with a whisk. Add the milk little by little and stir it in.
3

Strain the mixture from Step 2.
4

Microwave the mixture uncovered for 1.5 minutes on high, remove it from the microwave and mix well with a whisk.
5

Microwave again on high for 1.5 to 2 minutes.
6

Mix until smooth and add the ingredients marked ☆. Then, mix some more.
7

Cover so the wrap sticks firmly to the surface of the cream, then let it cool.
8

When it has cooled, put it in the fridge to chill.