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Easy Custard Cream with Whole Egg (Gluten-Free Possible)
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A picture of Easy Custard Cream with Whole Egg (Gluten-Free Possible).

Easy Custard Cream with Whole Egg (Gluten-Free Possible)

cookpad.japan
cookpad.japan @cookpad_jp

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

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

Read more

Easy Custard Cream with Whole Egg (Gluten-Free Possible)

cookpad.japan
cookpad.japan @cookpad_jp

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

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

Read more
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Ingredients

8 servings
  • 2Whole egg (large)
  • 300 mlMilk
  • 60 gramsGranulated sugar (or caster sugar)
  • 45 gramsCake flour (if using rice flour, 30 g)
  • 1Vanilla extract
  • 2 tspButter (unsalted)
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Steps

  1. 1

    Preparation: (If you want to make it thoroughly), microwave and sift the flour (see Hints). It is not necessary if you are using the rice flour.

  2. 2

    (The photo shown here is 1.5 times the recipe amount) In a heat-proof bowl, whisk together the granulated sugar and eggs. Once it is well combined, add the flour and mix well.

    A picture of step 2 of Easy Custard Cream with Whole Egg (Gluten-Free Possible).
  3. 3

    Gradually add the milk into the bowl and mix well.

    A picture of step 3 of Easy Custard Cream with Whole Egg (Gluten-Free Possible).
  4. 4

    Microwave the bowl for 30 seconds. Open the microwave door and stir.

    A picture of step 4 of Easy Custard Cream with Whole Egg (Gluten-Free Possible).
  5. 5

    Repeat the Step 4 procedure for 4 to 5 times. The cream starts to thicken. Mix it well each time.

    A picture of step 5 of Easy Custard Cream with Whole Egg (Gluten-Free Possible).
  6. 6

    Once the cream reaches your preferred thickness, add the vanilla extract and butter and mix well. The cream may seem too thin, but it will get thicker once it cools.

    A picture of step 6 of Easy Custard Cream with Whole Egg (Gluten-Free Possible).
  7. 7

    Put it in a resealable plastic bag, flatten it and let it cool. Once it cools down, snip the edge with a pair of scissors, and use it as a piping bag.

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cookpad.japan
cookpad.japan @cookpad_jp
on May 20, 2014 03:07

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

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Keywords

Custard Rice Egg Butter

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