Microwave baking cream is a variant of the classic sugar-free microwave custard. This one is perfect for preparations where the cream is needed to fill a dessert that requires further baking, whether in the oven, microwave, or jar cooking, etc.

Since I often prepare desserts in jar cooking, I needed a cream that wouldn’t separate or solidify too much during the second cooking.

I found the perfect cream, one of my most useful microwave dessert recipes that you won’t abandon anymore!

With this recipe, you will get 500 ml of custard, which is enough for your desserts, but if you want to make more, you can use these ingredients, doubling them and cooking with the instructions with the instant pot.

Moreover, this is also a low glycemic index recipe because I used erythritol, but of course, for those not used to erythritol, you can substitute with sugar in equal measure.

Use the leftover egg whites from this recipe to make Egg White Pudding in Jar Cooking or Egg White and Apple Cake in the Microwave.

Don’t miss the microwave recipes and air fryer recipes.
If you liked this recipe, you might also be interested in:

Difficulty: Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4 People
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All Seasons

226.22 Kcal

calories per serving

Info Close

Energy 226.22 (Kcal)
Carbohydrates 36.71 (g) of which sugars 5.05 (g)
Proteins 6.83 (g)
Fat 16.82 (g) of which saturated 4.89 (g)of which unsaturated 5.27 (g)
Fibers 0.01 (g)
Sodium 11.54 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/5 cup milk
105 g egg yolk
105 g erythritol (or white sugar)
1/3 cup fresh liquid cream
3 tbsps cornstarch
1 lemon (zest)
1 tsp amaretto (liqueur)
1 tsp vanilla essence

What You Need to Cook the Baking Cream

1 Microwave

How to Prepare the Microwave Baking Cream

Place the egg yolks with the sugar and vanilla essence in a microwave-safe bowl.
Then add the cornstarch, grated lemon zest, and milk.
Mix vigorously with a whisk to remove lumps.
Once you have a homogeneous liquid, place the bowl in the microwave and set the cooking to 800 W for 2 minutes.
Take the bowl and quickly stir with the whisk. You will notice the cream starting to thicken at the bottom of the bowl.
Put the bowl back in the microwave for 30 seconds and stir again. Proceed in steps of 30 seconds to avoid the cream turning into pudding or, worse, burning.
It will take about 3 steps in total.
The cream is ready when it is well set.
Add a tablespoon of amaretto liqueur at this point and stir vigorously. The liqueur will make the cream stable for subsequent baking.
Transfer the cream to a clean, cold bowl and cover closely with plastic wrap.
Let it cool first at room temperature, then place in the fridge.