Easy and Foolproof Microwave Vanilla Custard Cream (Under 15 Minutes!)

This Foolproof Microwave Vanilla Custard Cream is the super-fast version of the classic custard. Delicious and delicate, it is the ideal solution if you are in a hurry and need to prepare a filling for a cake. It is made with the same ingredients as the original recipe, but without turning on the stove: once you have mixed all the ingredients, in fact, you just need to cook them in the microwave for a few minutes and the result will be a smooth and velvety cream, just like the one prepared in the traditional way.

What is Microwave Custard?

Custard, a smooth, creamy dessert staple, dates back to the Middle Ages, where it was often used as a filling for pies. The classic custard we know today—made from a mixture of milk, eggs, and sugar—became popular in Europe, especially in France and England. It wasn’t until modern times, however, that we ventured to streamline this classic recipe by cooking it in the microwave. Microwave custard is a recent twist, allowing for a quick, fuss-free preparation without compromising on that velvety texture.

Did you know that in England, custard is also called “crème anglaise” (or “English cream”)? And while custard was once considered a luxury item, it’s now a worldwide dessert standard. Even pastry chefs have a secret trick with custard—they love using it as a filling in everything from eclairs to tarts. But here’s the quirkiest fact of all: in the late 20th century, microwave cooking became so popular that people started making not just custard, but everything from cake to quiche in this quick-cooking gadget.

Pro Tips for The Best Microwave Custard

• Start with fresh milk and eggs for the creamiest, richest flavor. Custard relies heavily on these, so freshness makes a difference.
• Microwaves vary, so cooking on medium power can help prevent the custard from overheating or curdling. If your microwave is particularly strong, consider using 70-80% power.
• Since microwaves don’t heat evenly, pausing to whisk the custard every 30 seconds to a minute will keep the mixture smooth, preventing lumps and ensuring even cooking.
• Once the custard is set, letting it cool slightly before serving will help thicken it further. If you’re planning to chill it, cover the surface with plastic wrap to prevent a skin from forming.

Can I Use Custard Powder to Make This Recipe?

Yes, you can, but it will yield a slightly different texture and flavor compared to using fresh eggs and milk. Simply replace the egg and sugar with custard powder, and mix it with milk before microwaving. Adjust the amount according to the custard powder’s instructions for best results.

Why Did My Custard Separate?

Custard can separate if it’s overheated, causing the eggs to curdle. In the microwave, uneven heating is common, so stirring frequently and using medium power can help prevent this. Additionally, microwaving for too long without checking can cause the proteins in the eggs to tighten, leading to separation.

Can I Omit the Milk?

Milk is essential for the creamy texture of custard, so it shouldn’t be omitted entirely. However, you can substitute it with non-dairy options like almond, soy, or oat milk. Just note that these alternatives may slightly alter the flavor and thickness, but they’ll still yield a tasty custard.

Why Did My Custard Curdle in The Microwave?

Custard might curdle in the microwave if it’s cooked at too high a power or for too long. The heat can cause the eggs to cook too quickly, separating from the liquid. To avoid this, use medium power and stir frequently to distribute the heat evenly, preventing curdling.

Can I Add Anything to Enrich This Custard?

Yes, you can enrich custard by adding a splash of heavy cream for extra richness or a small knob of butter for a silkier texture. A dash of vanilla extract, a bit of lemon zest, or even a sprinkle of nutmeg can also enhance its flavor.

What Can I Use This Custard For?

This custard is versatile and can be used as a filling for pastries like eclairs, tarts, and cream puffs, or as a topping for cakes and pies. It’s also delicious on its own, served warm or chilled, or poured over fruit for a simple, elegant dessert.

Can I Make This Custard Ahead of Time?

Sure! Once prepared, let it cool, then cover with plastic wrap directly on the surface to prevent a skin from forming. Store it in the refrigerator for up to 2-3 days. Give it a good stir before using to restore its smooth consistency.

Can I Freeze Microwave Custard?

Custard can be frozen, but its texture may change upon thawing, often becoming grainy or watery. If you do freeze it, let it thaw slowly in the fridge and whisk it well before using. However, for best results, it’s generally recommended to enjoy custard fresh or refrigerated rather than frozen.

How to Store Microwave Custard

The custard can be stored in the refrigerator, well sealed, for 2-3 days.

How to Make Microwave Custard

Crack the eggs into a glass or ceramic bowl that can go in the microwave. Add the sugar and mix with a hand whisk.

Add the cornstarch by sifting it.

Mix to incorporate well.

Also add the vanilla and mix again.

Pour the milk little by little, stirring constantly.

Finally add the whole lemon zest.

Cook the cream for 4 minutes at 800W, then take it out, give it a quick stir and put it back in the microwave for another 3 minutes. Finally, remove the lemon zest.

Mix again to eliminate any lumps.

Cover the custard with cling film and let it cool.

Enjoy!