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Easy All-purpose Custard Cream In The Microwave Recipe

Easy All-Purpose Custard Cream in the Microwave Recipe
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Prepare the ingredients before making Easy All-Purpose Custard Cream in the Microwave in your home. Then, follow these steps below to serve Easy All-Purpose Custard Cream in the Microwave for your family or friends.

Ingredients: Easy All-Purpose Custard Cream in the Microwave

  • 15 grams Cake flour
  • 50 grams Sugar
  • 2 Eggs
  • 200 ml Milk or soy milk
  • 1 dash Vanilla extract
  • 1 see step 9 for heating instructions You could halve the recipe

How to Make Easy All-Purpose Custard Cream in the Microwave

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Easy All-Purpose Custard Cream in the Microwave in your home by yourself.

    Step 1
  • Put the cake flour and sugar in a heatproof bowl and mix. Combine the milk (or soy milk). Add the eggs and mix well.
  • Step 2
  • Cover loosely with plastic wrap, and microwave at 500w for 2 minutes 30 seconds. (If using soy milk, see Step 4.) Mix well with a small whisk or 4 chopsticks held together. Microwave for another 2 minutes.
  • Step 3
  • Repeat the microwave-mixing steps while observing how thick the custard is. (If the lines made by the whisk disappear as soon as you move it, the cream is still too thin.)
  • Step 4
  • When I made the custard cream with natural soy milk, it thickened quickly. Using 2 medium sized eggs and a 500w microwave, it took just 2 minutes of microwaving x 2 times, 1 minutes x 1 time, 30 seconds x 1 time.
  • Step 5
  • Using 2 medium sized eggs and regular milk, after Step 2, it took 1 minute of microwaving x 2 times, 30 seconds x 4 times.
  • Step 6
  • Shake in vanilla essence and mix to finish.
  • Step 7
  • Keep microwaving and mixing until surface firms up. When mixed, the cream should feel very thick. When you scoop it up with a whisk it should form soft peaks, and the cream should slowly with a plop.
  • Step 8
  • Keep in mind that the pastry cream will thicken even more when cooled, so stop cooking just before it reaches the perfect, desired consistency. Keep mixing well to form a cohesive, smooth cream.
  • Step 9
  • If you use half the amount of ingredients *: Microwave for 2 and a half minutes once, then microwave for 1 minute x 2 times to finish. When you want a little bit of pastry cream to sandwich in bread and so on, half the amount is convenient.
  • Step 10
  • This is a failed example: It's made with milk, and microwaved for 2 minutes x 3 times. It has lots of tiny lumps. You need to heat it carefully and mix it well to avoid this.
  • Step 11
  • When using this cream for cakes or tarts, it will drip when you cut the cake or tart if the consistency is too liquid, so I recommend making it on the stiffer side.
  • Step 12
  • How about putting this pastry cream in a tart base for an easy tart?
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