Easy in the Microwave Custard with Egg White

Name: Easy in the Microwave Custard with Egg White
Cuisine: American
Ingredients: 1 Egg; 160 ml Low fat milk; 2 tbsp Flour; 3 tbsp Sugar; 1 dash Vanilla oil

cookpad.japan @cookpad_jp

When you make custard, you don't usually use the egg white, so I wondered what it would turn out like if I did.

It's a simple tasting cream with egg white and low fat milk. It's great for when you are on a diet. Of course, you can use normal milk if you want. If you are wrapping it in bread, microwave for 2 minutes at Step 4. It will be firmer. Recipe by mio*.

When you make custard, you don't usually use the egg white, so I wondered what it would turn out like if I did.

cookpad.japan @cookpad_jp

When you make custard, you don't usually use the egg white, so I wondered what it would turn out like if I did.

Saved

Ingredients

1Egg
160 mlLow fat milk
2 tbspFlour
3 tbspSugar
1 dashVanilla oil

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Steps

1

Put the egg, flour and sugar into a heatproof bowl or container and mix well until the lumps disappear.
2

Pour the milk into the bowl in 3 batches and mix well.
3

Loosely cover with plastic wrap and microwave (600W) for 2 minutes.
4

Remove from the microwave, give it a stir, then microwave for 1-1.5 minutes. Give it a good stir again.
5

Add vanilla oil and mix in. Add 10 g of butter (not listed) if you like to give it shine and richness.
6

When letting it cool, cover tightly with wrap. When it has cooled down, put it in the fridge.
7

Use it in a strawberry tart.
8

Someone asked me how long it keeps. I eat it within 3 days at the most. It still tastes fine, so I would say it's OK for 3 days.
9

However, this is just a guide. If you are worried, eat it as soon as possible.