Easy Custard Cream with Whole Egg (Gluten-Free Possible)

1. 1

   Preparation: (If you want to make it thoroughly), microwave and sift the flour (see Hints).

2. 2

   It is not necessary if you are using the rice flour.

3. 3

   (The photo shown here is 1.5 times the recipe amount) In a heat-proof bowl, whisk together the granulated sugar and eggs.

4. 4

   Once it is well combined, add the flour and mix well.

5. 5

   Gradually add the milk into the bowl and mix well.

6. 6

   Microwave the bowl for 30 seconds.

7. 7

   Open the microwave door and stir.

8. 8

   Repeat the Step 4 procedure for 4 to 5 times.

9. 9

   The cream starts to thicken.

10. 10

    Mix it well each time.

11. 11

    Once the cream reaches your preferred thickness, add the vanilla extract and butter and mix well.

12. 12

    The cream may seem too thin, but it will get thicker once it cools.

13. 13

    Put it in a resealable plastic bag, flatten it and let it cool.

14. 14

    Once it cools down, snip the edge with a pair of scissors, and use it as a piping bag.

* Per serving · 4 servings · Values may vary.

No additional tips available.