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Ingredients
- 2 Whole egg (large)
- 300 ml Milk
- 60 grams Granulated sugar (or caster sugar)
- 45 grams Cake flour (if using rice flour, 30 g)
- 1 Vanilla extract
- 2 tsp Butter (unsalted)
Method
- Preparation: (If you want to make it thoroughly), microwave and sift the flour (see Hints).
- It is not necessary if you are using the rice flour.
- (The photo shown here is 1.5 times the recipe amount) In a heat-proof bowl, whisk together the granulated sugar and eggs.
- Once it is well combined, add the flour and mix well.
- Gradually add the milk into the bowl and mix well.
- Microwave the bowl for 30 seconds.
- Open the microwave door and stir.
- Repeat the Step 4 procedure for 4 to 5 times.
- The cream starts to thicken.
- Mix it well each time.
- Once the cream reaches your preferred thickness, add the vanilla extract and butter and mix well.
- The cream may seem too thin, but it will get thicker once it cools.
- Put it in a resealable plastic bag, flatten it and let it cool.
- Once it cools down, snip the edge with a pair of scissors, and use it as a piping bag.
