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 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

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 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

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 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

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 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

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

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 wanted to make it quickly.Once you heat it and it becomes thick, it's done! If you feel like it's too thin, it'll thicken when it cools.This holds back on the sweetness, so in Step 3 be sure to taste it. ｂ Recipe by Sakuramichi