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

Basically, I didn't want to take the time to make custard cream, so I looked at various recipes and kept rearranging them!This quick custard cream can be used in apple pies, cream puffs, custard puddings, etc...If this custard cream is useful to you when you cook, I'd be so happy!You can replace milk with heavy cream, but use less butter.If you substitute a small amount of the flour with cornstarch, and use vanilla beans instead of vanilla oil, you will get a rich and authentic tasting custard cream. Recipe by aramaki813

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

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 had a craving for custard but it was too much trouble to go out and buy one...The heating time will vary depending on your microwave, so keep an eye on it and adjust accordingly.If you add a little hot water (not listed) to the caramel after microwaving, it will prevent it from becoming hard. (It will sizzle when you add the hot water, so be careful.) Recipe by Punnosuke

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

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

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 love cooked apples such as the filling in apple pies. When apples are in season during autumn and winter, I always feel like eating rich apple pie with custard! But it takes time to bake it...and I don't want to wait that long to eat. So I decided to just make the filling and it turned out delicious.All you need to do is to cut the apple, mix, microwave and mix again. Quickly mix the apple after microwaving it but be careful not to burn your hand with the hot bowl.It fills you up more when you eat with other foods but this alone is also rich and satisfying. I recommended this when you want to eat something sweet right away. Recipe by Iamitsuki

This recipe is for breakfasts.It is very important to whisk (by hand is fine) after heating the custard mixture. There will be lumps if it is not whisked well enough...If you end up with lumps, I recommend straining it.＜Addendum:＞ It will be super sweet if you use 3 tablespoons of sugar. Recipe by homula

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

My mother has been making this recipe for a long long time. I've tried many others, but this is the one that works the best. My family guarantees it.In Step 6, the cream will become very thick after it is microwaved, so mix it up very well so that it has an even consistency. If you do that the rest is guaranteed to succeed. I don't add a lot of sugar to this to suit my family's tastes, so please adjust the sugar if needed. Recipe by Wagamamahime