Microwave Custard
I started making this recipe with my son as my sous-chef when he was 2 years old. To this day, he loves drinking it like soup, before it thickens into pastry cream. We quickly called it “la soupe sucrée”, which means “the sweet soup” in French.
  • Difficulty: Easy
  • Category:
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 3 mins
Total Time: 13 mins
Ingredients
  • 1 Egg
  • 3 tbsp Sugar
  • 2 tbsp Flour
  • 1 tsp Pure vanilla extract
  • 1 cup Coconut beverage (Any milk will do)
Instructions
  1. In a big microwaveable bowl, use a whisk to beat the egg.
  2. Add the sugar and then the flour, beating well after each addition.
  3. Add the vanilla extract.
  4. Slowly add the milk while mixing.
  5. Microwave on high for 2-3 minutes, beating the mixture at 1-minute intervals.
  6. Enjoy warm (see notes below), or pour into bowls or your favourite already-prepared pie crusts. Refrigerate as soon as slightly cooled.
Recipe Notes

The intensity of your microwave will impact cooking time. In our case, we cook for 3 minutes to obtain a thick pastry cream. We stop after 2 minutes when my son wants to drink it warm. The cream continues to thicken as it sits.