Can be made in one bowl seamlessly and simply, without fail.I used a 1000W microwave.Please check the directions and adjust the amount of milk used accordingly. Recipe by juncafe

I made custard cream with honey since I had lots of homemade honey to use up. The honey gives this a sweet finish.Use a microwave to minimize your clean up time!Enjoy the chilled cream on toast!It's important to mix in the ingredients well, especially the egg.The microwaving time will vary depending on your microwave, so adjust accordingly. For 1 cup's worth. Recipe by Rugyaraga-

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

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

I added my own twist to a recipe that came with my oven.Even if you have lumps in the cream, keep on whisking well and it will become smooth. Adding rum to the cream enhances the flavor, and it'll taste just as good as the store-bought kind. If serving to children, you could omit the rum! Once the cream is chilled, it will be firmer than shown in the photo (the consistency will be ideal for squeezing out with a pastry bag). During cooling if the surface of the cream becomes too dry, and a thick film will appear. So be sure to cover tightly with plastic wrap to prevent it from drying out. Recipe by pocky25

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

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 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

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 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