Easy Custard Cream with a Whole Egg
I make this custard cream whenever I need it for another dessert. It's troublesome to separate eggs, so I use egg whites as well.
There are no special hints. I place a pot on a scale and I even weigh milk to make it quickly. Recipe by Kantande oishiigasuki
Easy Custard Cream with a Whole Egg
I make this custard cream whenever I need it for another dessert. It's troublesome to separate eggs, so I use egg whites as well.
There are no special hints. I place a pot on a scale and I even weigh milk to make it quickly. Recipe by Kantande oishiigasuki
Cooking Instructions
- 1
Add egg, cake flour, and sugar into a pot. Mix well with a whisk.
- 2
Add milk and vanilla extract to Step 1, and mix well.
- 3
Turn on the heat to high, and keep mixing with the whisk.
- 4
When it starts to thicken, turn down the heat to medium, and continue mixing until it becomes creamy.
- 5
It becomes a little bit thick when it's cooled, so continue mixing well with the whisk.
- 6
Adjust the thickness by adding milk or heavy cream depending on what kind of sweets you are using the custard cream for.
- 7
I purposely didn't use butter, but it's also tasty to make it butter-flavoured by adding a piece while the cream is still hot.
- 8
I doubled the ingredients in the profile picture. If you want to make it more eggy, double the amount of eggs.
- 9
This is an easy version made with only egg yolks. This is an authentic custard cream! "Very Easy Custard Cream in a Microwave"
https://cookpad.wasmer.app/us/recipes/145241-very-easy-custard-cream-in-a-microwave
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