Follow these steps for perfect results
Sugar
Cake flour
Cornstarch
Milk
Egg yolk
Rum or brandy
Vanilla extract
In a heat-resistant bowl, combine sugar, cake flour, and cornstarch.
Whisk until the mixture is fluffy and well combined.
Sift the dry ingredients if possible to remove lumps.
Add 50 ml of milk and mix until smooth.
Incorporate the egg yolk and mix thoroughly.
Gradually add the remaining 150 ml of milk, mixing until well combined.
Strain the mixture to ensure a smooth consistency.
Microwave for 2 minutes.
Remove the bowl from the microwave and whisk vigorously.
Microwave again for 1 minute.
Whisk again until smooth.
Add rum or brandy and vanilla extract. Mix well to incorporate.
Cover the surface of the custard with cling film to prevent a skin from forming.
Cool the custard completely in the refrigerator.
Use the custard as a filling for cream puffs or other desserts.
Adjust the stiffness of the custard by altering microwave time to suit your needs.
Expert advice for the best results
Adjust microwave time based on your microwave's power.
Ensure the bowl is heat-resistant to prevent accidents.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve in small dessert bowls. Garnish with fresh fruit or a sprinkle of cocoa powder.
Serve chilled
Serve with fresh berries
Pairs well with the sweetness of the custard.
Balances the sweet taste
Discover the story behind this recipe
Popular dessert in East Asia
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