I use Egg Yolks to make Basic Custard. 2 to 3 Egg Yolks for 1 cup Milk make lovely yellow custard. However, that means I will have 2 to 3 Egg Whites to use up later. That’s bothersome sometimes. Here is a recipe for Whole Egg Custard. The colour of the custard is not very yellow, but it tastes good. If you want to make Cocoa OR Matcha flavoured Custard, this might be better.

Ingredients

1 cup Milk
1 large Egg
3 to 4 tablespoons Sugar
1 to 2 tablespoons Plain Flour *use 1 tablespoon for softer custard
1/2 teaspoon Vanilla Extract

Method

Microwave Method

  1. Place Egg in a heat-proof bowl, and remove the white string-like bits if you want to do so for smoother result.
  2. Add all other ingredients and whisk well until smooth.
  3. Cook in the microwave in medium power about 500W for 2 minutes. Mix well, then cook again in medium power for 2 minutes and mix well, and cook again for 1 minute OR until boils, and whisk well.

Saucepan Method

  1. Place Egg in a saucepan, and remove the white string-like bits if you want to do so for smoother result. Add Sugar and Flour, and mix well.
  2. Add warmed Milk and Vanilla, and mix well until smooth.
  3. Cook over a medium to low heat, stirring constantly, until custard comes to the boil and thickens.