Easy All-Purpose Custard Cream in the Microwave. Custard is one of those desserts that always go down well after a meal. If you love custard but are not a very good cook, don't worry: it's easy to do with a little help from your microwave. At OneHowto we show you how to make custard in the microwave and you can surprise your family with an exquisite.
This is a microwave recipe for custard, a filling that can be flavored as desired and used for cream puffs, cakes, pies, puddings, and more.
It is very easy to make and tastes great but can be a bit messy in the microwave if you're not watching closely All Reviews for Easy Custard Cake Filling.
This Custard Creams recipe is a homemade version of the classic British biscuits.
You can Have Easy All-Purpose Custard Cream in the Microwave using 6 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Easy All-Purpose Custard Cream in the Microwave
- It's 15 grams of Cake flour.
- Lets Go Prepare 50 grams of Sugar.
- Lets Go Prepare 2 of Eggs.
- It's 200 ml of Milk or soy milk.
- Lets Go Prepare 1 dash of Vanilla extract.
- What You needis 1 of see step 9 for heating instructions You could halve the recipe.
Traditional custard creams are a crunchy British biscuit (cookie) with a soft creamy buttercream centre. Bake in two batches as they may not all fit in the oven in one batch (or freeze half the dough for another time). Please check your own guidelines book to adjust times for a higher wattage oven. A custard cream is a type of sandwich biscuit popular in the United Kingdom and Republic of Ireland filled with a creamy, custard-flavoured centre.
Easy All-Purpose Custard Cream in the Microwave instructions
- Put the cake flour and sugar in a heatproof bowl and mix. Combine the milk (or soy milk). Add the eggs and mix well..
- 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..
- 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.).
- 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..
- 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..
- Shake in vanilla essence and mix to finish..
- 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..
- 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..
- 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..
- 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..
- 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..
- How about putting this pastry cream in a tart base for an easy tart? https://cookpad.com/us/recipes/144411-easy-and-quick-tart.
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