Vanilla custard (also called pastry cream) isn’t too difficult to make from scratch, but the traditional way of making custard is on the stovetop, and I use this method often because this recipe is so quick and easy, and takes less than 10 minutes to make. The shortcut method uses the microwave to heat the egg and milk mixture. The flour thickens the custard as it cooks, and because this recipe uses monk fruit sweetener and leaves out the extra butter, it’s also sugar free and lower calorie!
BONUS: this recipe is freezer friendly! Keep it frozen until you need it – defrost overnight and reheat in the microwave. You’ll have this custard ready in minutes.
What is Custard?
Custard is a creamy and sweet pudding-like dessert that is made with milk, sugar and eggs. It’s a very popular add-in for desserts, including Asian sweet breads and steamed buns, but tastes just as amazing on its own.
Ingredients Used to Make Easy Vanilla Custard in the Microwave
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Sugar – any granulated sugar works in this recipe. I used monk fruit sweetener.
- Flour – I used all purpose flour. Cake flour is also ok, but bread flour will not work in this recipe.
- Egg Yolks – you’ll need 4 egg large yolks. You can also use 2 whole eggs, but the custard will have a much lighter yellow color, and lighter egg flavor.
- Milk – I used 2% fat regular milk. Full fat milk produces a smoother mouthfeel. Skim milk or plant based milks like oat or nut milks work, too, but the custard will be less creamy.
- Vanilla extract – vanilla extract adds a rich sweet flavor to the custard. You can also use vanilla bean paste or vanilla bean powder. 1 teaspoon of vanilla extract = 1 teaspoon of vanilla bean paste.
***NOTE: traditional custard recipes add butter to improve the creamy texture and smoother mouthfeel, but the egg yolks and flour by themselves are enough to thicken the custard. I chose to leave the butter out to make this custard healthier and low calorie.
Step by Step Guide
Easy Vanilla Custard Made in the Microwave
STEP 1
Sift flour and sugar into a microwave safe bowl.
NOTE: I used a large 2 qt Pyrex bowl. It’s best to use a larger bowl like a 2 qt or larger so that the custard heats evenly and is less prone to splattering.
STEP 2
Add egg yolks and vanilla extract.
STEP 3
Stir until the sugar appears dissolved.
STEP 4
Add milk, 1/3 cup at a time.
STEP 5
Whisk the mixture until the milk is evenly mixed.
STEP 6
Transfer the bowl to the microwave, and cook the mixture for 90 seconds, uncovered.
Keep an eye on the mixture while it cooks. If the egg mixture starts to bowl, you should remove the bowl from the microwave immediately.
STEP 7
Remove from the microwave and stir using a whisk to evenly distribute the cooked parts of the custard with the uncooked milk mixture.
STEP 8
Microwave for another 60 seconds.
STEP 9
Remove and stir using a whisk. The custard mixture should start to thicken around the rim. Microwave for 60 more seconds.
STEP 10
Microwave for 30 seconds more. At this time, the custard should be fully cooked. If not, you can heat the custard mixture in 30 second increments, stirring in between.
STEP 11
NOTE: The custard may not appear as thick as in the final photos when it’s just cooked. It will thicken much more once cooled in the fridge.
STEP 12
Cover the bowl with a lid or plastic wrap and refrigerate at least 3 hours, or until cold.
STEP 13
Use a whisk or spoon to “fluff” or whip the congealed custard.
STEP 14
This custard will keep well in the fridge for up to three days. Serve chilled or warm as desired. You can also use it in your pastry, or steamed bread recipe, like this one.
Recipe Variations
1. Coffee Custard
Add 1 tsp of instant coffee granules to the finished custard while it is still warm. The powder will dissolve into the custard as you stir.
2. Chocolate Custard
Add 1/2 cup of chocolate chips to the finished custard, until the chocolate is fully melted.
More Filling Recipes Like this Here
Easy Vanilla Custard Made in the Microwave
Ingredients
- 2 Tbsp all purpose flour
- 5 Tbsp monk fruit sweetener , or any granulated sugar of choice
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup milk of choice
Instructions
- Sift flour and sugar into a microwave safe bowl.NOTE: I used a large 2 qt Pyrex bowl. It’s best to use a larger bowl like a 2 qt or larger so that the custard heats evenly and is less prone to splattering.
- Add egg yolks and vanilla extract.
- Stir until the sugar appears dissolved.
- Add milk, 1/3 cup at a time.
- Whisk the mixture until the milk is evenly mixed.
- Transfer the bowl to the microwave, and cook the mixture for 90 seconds, uncovered.Keep an eye on the mixture while it cooks. If the egg mixture starts to bowl, you should remove the bowl from the microwave immediately.
- Remove from the microwave and stir using a whisk to evenly distribute the cooked parts of the custard with the uncooked milk mixture.
- Microwave for another 60 seconds.
- Remove and stir using a whisk. The custard mixture should start to thicken around the rim.
- Microwave for 60 more seconds. Stir.
- Microwave for 30 seconds more. At this time, the custard should be fully cooked. If not, you can heat the custard mixture in 30 second increments, stirring in between.NOTE: The custard may not appear as thick as in the final photos when it’s just cooked. It will thicken much more once cooled in the fridge.
- Cover the bowl with a lid or plastic wrap and refrigerate at least 3 hours, or until cold.
- Use a whisk or spoon to “fluff” or whip the congealed custard.
- This custard will keep well in the fridge for up to three days. Serve chilled or warm as desired.
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