Custard in the microwave

Preparation of custard in the microwave beginning with the preparation of sugar-egg mixture. In this recipe, only yolks are used, so we carefully separate them from the proteins. The proteins can then be used to make meringue, marshmallows or a delicate sponge cake.

In a dish that allows you to cook in a microwave oven, rub the yolks with sugar until white and homogeneous. Add powdered sugar, grind again. Add flour, it is better to do it little by little to avoid large lumps. Stir the mass until smooth.

Pour the milk in a thin stream, constantly stirring the mixture with a fork, whisk or mixer with dough mixers. Mix everything until completely homogeneous.

We put the container with the base for custard in the microwave for 1000 watts or the maximum power offered by the manufacturer. Turn on the timer for 1 minute, after completion, take out the plate and mix well. Repeat the procedure 4-5 times until the brewed cream reaches the desired density. The number of repetitions may vary depending on the power of the microwave oven.

As soon as the desired thickness of the cream is reached, we check it for readiness. To do this, you need to try a little, while you should not feel the taste of raw flour or dough. The cream is ready, you can use it to fill cakes or assemble cakes. If it seems heavy and too dense, you can beat the cream with a mixer at maximum speed for 2-4 minutes. This will fill it with small air bubbles and create a more airy texture.

We layer or decorate the dessert as desired and serve it to the table.

Successful culinary experiments!