I made this to fill the cream puffs from.There's nothing difficult about this recipe. Make sure you pass the custard through a strainer. Recipe by Rearea cheese

Custard cream made with only egg yolks is good, but I used a whole egg because I did not want to waste egg whites, and I wanted to make a large amount.When you take the custard cream out of the microwave, mix well to prevent lumps. You don't need to add the margarine. If the cream is still loose at step 2, microwave a few seconds without the plastic wrap. Recipe by Fumoto

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.When adding the milk to the dry ingredients, add it in multiple batches so that lumps do not form. The cream will seem a bit thin once finished, but it will thicken as it cools. If you add an egg yolk, it will become rich and more like regular custard cream. Recipe by Yuuyuu0221

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. Recipe by Karenmamacchi

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*.

I don't like having leftover egg whites. I also don't like making custard in a pan, since I think it will get burnt.I referred to several recipes for custard instructions, and after several experiments, I came up with this recipe which uses whole eggs and also makes just the right amount for an 18 cm tart.I use a small whisk that I got in a 100 yen shop. If you don't have a whisk like that just use 4 chopsticks held together.If you use soy milk, the pastry cream will stiffen faster (See Step 4).The microwave time will vary on your microwave oven. If it's your first time making this, and/or you have a microwave that has a capacity higher than 400w, please try shortening the cooking times. Recipe by Nekozame

I wanted to eat something sweet! I made this because I didn't feel like spending time on making anything.It's best if you stop microwaving when you just start thinking that it's getting creamy. It will thicken when it cools.It tastes great on bread! You can also use this with tart and other sweets. And of course it tastes delicious when eaten on its own.If you're worried about calories, you can make it without the butter. Recipe by Hitsujinko

I was able to make the custard cream I usually make in a pot in the microwave, and it was much easier.After heating, the cream will be on the soft side, but when it cools, it's just the right firmness.Spread it on bread, or use it in baking. It's very versatile. Recipe by Chizu kicchen

You only have one egg! But you want to make a lot custard! And you also want to make it healthy This recipe will solve these problems in one fell swoop.Straining the cream in a sieve at the end gives it a nice silky texture.When the cream is ready, cover with plastic wrap to prevent it from forming a film This is also a tip to make a smooth cream. Recipe by Ohanakicchin

I made this custard cream in a microwave using plenty of vanilla beans from Mauritius.Make sure the dry ingredients don't get lumpy during Step 1. Strain the cream once during Step 2 even if it's too much work! Echiré butter will add more flavour to the cream This cream is not so sweet, so please increase the amount of sugar to your liking. Recipe by Smuchi

I wanted to make an easy and proper custard cream, so I created this recipe.I tried tweaking around with the ingredients, but this is my favorite.The key is to strain the mixture.The other thing is to adjust the thickness of the custard cream by changing the microwaving time. Recipe by Kantande oishiigasuki

I wanted to make this to put on my pancakes. I used the rest for sweetsIt uses a whole egg, so there's no waste, and since it's made in the microwave, you can easily make it!Please give it a try.Beat the egg well.After removing it from the microwave, beat it really well again!Our microwave makes this by heating twice at 500 W for 2 minutes, but please adjust according to your microwave. Once it cools, it will thicken more. Recipe by Nasamamarin