Microwave Pastry Cream

Easy way to make great dessert in 5 minutes. I used it in trifles, for cake and tartlet fillings, and as is, with fresh berries and coconut on top. Can be made all gluten free with corn starch only.

Microwave Pastry Cream

1 cup of milk (I used 2%)
1 large egg yolk (sometimes I used whole egg)
2 tbsp. sugar (or more!)
1 tbsp. corn starch
1 tbsp. all-purpose flour (or use  more corn starch)
1/2 tsp. vanilla extract (optional)

Mix together egg yolk and sugar, add starch and/or flour, carefully add milk and vanilla extract and whisk well to avoid lumps.

Place in microwave-proof bowl and cook in microwave for 1 minute, whisk well, add one minute more to cook, whisk well and add one more minute or more for thick pastry crème.

Add some unsalted butter if prefer more creamy taste.

Whole recipe s about 320 calories

And for sort of “Boston cake”:

Microwave Pastry Cream

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  1. […] filling I use microwave pastry cream and whipped egg […]

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