Easy in the Microwave Custard with Egg White

1. 1

   Put the egg, flour and sugar into a heatproof bowl or container and mix well until the lumps disappear.

2. 2

   Pour the milk into the bowl in 3 batches and mix well.

3. 3

   Loosely cover with plastic wrap and microwave (600W) for 2 minutes.

4. 4

   Remove from the microwave, give it a stir, then microwave for 1-1.5 minutes.

5. 5

   Give it a good stir again.

6. 6

   Add vanilla oil and mix in.

7. 7

   Add 10 g of butter (not listed) if you like to give it shine and richness.

8. 8

   When letting it cool, cover tightly with wrap.

9. 9

   When it has cooled down, put it in the fridge.

10. 10

    Use it in a strawberry tart.

11. 11

    Someone asked me how long it keeps.

12. 12

    I eat it within 3 days at the most.

13. 13

    It still tastes fine, so I would say it's OK for 3 days.

14. 14

    However, this is just a guide.

15. 15

    If you are worried, eat it as soon as possible.

* Per serving · 4 servings · Values may vary.

No additional tips available.