Microwave Custard Cream the microwave-cooked variant of my foolproof Microwave HOMEMADE CUSTARD CREAM, the thick one that doesn’t drip and is perfect for filling various desserts like EASTER CREAM PUFFS, or TIRAMISU WITH CUSTARD CREAM, or Apple and Custard Cream Tart and Tart with Custard Cream and Strawberries.
As I mentioned, since Diana was born, I’ve had to speed up cooking times and reduce the work, and when I made the Saint Joseph’s Zeppole in Air Fryer, I also needed to prepare the cream to fill them, and I didn’t feel like using the pot, so I put everything in a bowl and cooked it in the microwave! Great result! Next time I’ll try making the LEMON CUSTARD CREAM!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup milk
- 1/4 cup sugar
- 2 1/2 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla essence
Preparation
Place the milk in a glass container and heat it for 1 minute and 30 seconds at maximum power.
Place the egg yolks in a bowl.
Add the sugar and cornstarch.
Also add the vanilla essence and mix with a hand whisk to combine the ingredients.
Gradually add the hot milk and stir.
Place the bowl with the cream in the microwave, at 800W for 1 minute.
Take the bowl, give it a good stir because the cornstarch with the eggs will start to thicken.
From here, start cooking the cream for 30 seconds at 1000W, making sure to stir the mixture each time so it doesn’t overcook.
Continue this until you achieve the desired consistency.
For 3/4 cup of milk, a total of 2 minutes was enough (that is, 4 times for 30 seconds).
Let the microwave custard cream cool in the bowl, covered with a sheet of plastic wrap.
Storage
The Microwave Custard Cream can be stored in the fridge, sealed in an airtight food container, for 3 days.
