Quick microwave custard!
The custard is one of the most well-known and used creams in Italian pastry to fill sweets and cakes of all kinds. Usually, the preparation of the custard “obligates” us to stay close during the cooking time and stir it continuously, but with this recipe, we will only stir occasionally, and the custard will not stick or burn. Alternatively, if you don’t have a microwave or you prefer to make it on the stove, you can follow the same procedure!
Are you surprised? Well, I was too when I discovered it, and honestly, I couldn’t even believe it could turn out so well made this way, I was SURPRISED, it’s AWESOME!
In this recipe, I want to emphasize that I made a “standard” custard, which can be modified based on what you are using it for, for example, if you need it to decorate a cake and you want it firmer, add 10 g more starch or if you want it softer, put a few grams less starch!
I know, you are wondering why I used two different types of starch? I’ll answer right away: CORNSTARCH gives THICKNESS to the custard while RICE STARCH gives SPREADABILITY, this way we will get a perfect custard!
Try these custards too:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 6/8
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for quick microwave custard:
- 2 cups milk
- 3/4 cup sugar
- 5 oz egg yolks (About 5)
- 3 tbsps cornstarch
- 3 tbsps rice starch
- salt
- lemon zest
Tools
If you want, you can purchase the microwave HERE:
- 1 Microwave
Steps
The preparation of the quick microwave custard is very simple and fast, watch the video HERE.
In a microwave-safe container, put the egg yolks, a pinch of salt, rice starch, cornstarch, sugar, and 1/2 cup of cold milk.
Mix well to avoid forming lumps. Meanwhile, boil the remaining milk (1 1/2 cups) with the lemon peel (I always do it in the microwave) and add it to the mixture, mixing. Put the container in the microwave until the custard thickens, taking it out every minute and stirring with the whisk.
(it will take 4/5 minutes depending on the power of your microwave). Once thickened, remove the peel, cover with plastic wrap, and place it (where possible) in the freezer for about an hour to cool it quickly and avoid microbial growth! If you cannot put it in the freezer, place it to cool in the fridge or in a container with ice water!
Enjoy!
FAQ (Questions and Answers)
Why did I use two different types of starch?
CORNSTARCH gives THICKNESS to the custard while RICE STARCH provides SPREADABILITY, this way we achieve a perfect custard!
