Soft Custard Cream with One Whole Egg in a Microwave

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 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 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

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 use up the whole egg when making custard, not just the yolk!Our microwave oven is 500 W, so adjust the cooking time according to your own microwave. Recipe by Raida-

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

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

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 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

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 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

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

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

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

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

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

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 tried using soy milk instead of milk to make custard.It's very important to mix well at each step. Keep an eye on it and adjust the heating times according to your microwave. Recipe by Mayo

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-

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 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

I didn't want to bother checking the mixture and microwaving again and again. So I made this recipe simplifying the steps to mix just once while microwaving.It's firm and useful for filling bread dough. The custard will harden once it cools, so adjust the 2nd microwaving time as you like. When you use low-fat milk, add the microwaving time. Recipe by Necchan

I wanted to make cream easily and didn't want to waste egg whites.If the mixture becomes too firm, mix in milk little by little. Recipe by *Halu*

Custard with heavy cream sure is delicious…but it's also high in calories. Plus, heavy cream is a pain to get rid of when there's some left over. So at some point, custard that doesn't use heavy cream became my go-to for dessert-making.Be sure to add the egg yolk after adding just a bit of the milk (if you add the yolk before that it'll get lumpy). I use a 700 W microwave. Please adjust the cooking time according to your microwave at home. Recipe by Yukiline

I created this recipe because I wanted to make an easy custard cream without using lots of tools.You don't need to warm the milk, so you can make this without using a pot. Recipe by Ri-risan

I combined and refined the recipes my friend taught me and a recipe I saw on TV. I made it with rice flour for one of my relatives who has celiac disease. However, it seems richer when made with flour.Spread the flour in a heatproof container and microwave it for 30 seconds. Repeat it 3 times. When the moisture of the flour evaporates and the texture is similar to katakuriko (potato starch), it is ready. Substitute the whole eggs for 3 egg yolks for even richer cream. Change the flour to rice flour (30 g) for gluten-free diet. The rice flour does not need to be microwaved. Recipe by Shirayukihimesan

It's so easy!I wanted to make cream puffs filled with various flavors, so I came up with this!If you strain the mixture, it will make it smoother.The custard cream doesn't keep well, so just make what you need.Also, I don't recommend you store this in the refrigerator. The moisture will come out in the refrigerator and change the texture. Recipe by Chisora

A standard custard I've been making for a long time.It's very creamy.You pretty much just mix it, but after removing from the heat please occasionally mix as well. If it becomes lumpy just mix and it'll be fine. If using vanilla extract add at the same time as the brandy. Recipe by youliebe. (Yields enough cream for about 10 cream puffs. Double the amounts for 20 cream puffs)

Delicious custard cream is essential if you are going to make cream puffs!I add the same amount of heavy cream to this custard cream, and use it when I'm making cream puffs.It will harden when chilled, so don't heat too much. Stop the heat when it has softened a little.Use any kind of liqueur you like.You can easily make custard cream in the microwave, but I think making it in a saucepan gives a smoother and tastier finish. Recipe by MiP

Custard cream goes perfectly well with bread and sweets.This recipe yields 110 g of custard cream. You can spread it on bread, or fill tarts or cream puffs. Enjoy it with a variety of desserts. Adding a tiny touch of butter will make the cream even richer! Recipe by Tomuhi-toku-ga-.