Custard cream in the microwave
Description
The dish is prepared without unnecessary complications. The custard cream can be enjoyed as a standalone dish or used as a sweet filling for pastries, cakes, cupcakes, sponge cakes, cookies, pancakes, and much more. If you need a larger portion, simply increase the ingredient proportions. This cream is also excellent for diluting buttercream, making it less rich. The finished dessert can now be served.
Instructions
- 1
Step 1
Break the eggs and separate the yolks from the whites. We need the yolks. By the way, you can use the whites to make delicious meringue, perfect to go with the custard cream. Rub the yolks with sugar.
- 2
Step 2
Then add a few tablespoons of starch. I used potato starch, but you can use cornstarch. If you don't have starch, you can make the cream with flour instead. It also sets well, but with starch the cream turns out more delicate and thicker.
- 3
Step 3
Rub the starch with the eggs and sugar, then gradually add the milk. Naturally, the milk should be cold. If you add warm milk, the eggs may curdle. Add a packet of vanilla sugar. Mix everything thoroughly.
- 4
Step 4
The cream mixture, as you understand, should be placed in a special microwave-safe container. Put the cream in the microwave at maximum power. Stir exactly after one minute. Repeat this process 4 times (heat-stir). The cream will be ready quickly in the microwave.