Whisk all the ingredients together for the egg custard.
Grease a tall, straight, microwave-safe container with butter. Pour in the egg mixture and cook uncovered for about 4-5 minutes at 600 watts.
Then turn out the egg mixture and cut into cubes.
Preparation Tip:
The ice cream is a quick and good soup garnish.
Related Recipes:
Black Bread Pudding with Red Wine FoamSwell brown bread crumbs with red wine. Beat butter with sugar and yolks until fluffy. Add nuts, vanilla...
Scalloped CauliflowerFor the recipe for scalloped cauliflower, first divide the cauliflower into florets, wash and chop the coarse...
Pumpkin Pancakes with Curd Cheese with Shaken Balsamic StrawberriesFor the cream: beat the egg, sugar and vanilla bean over a bain-marie until warm, add the dissolved gelatine...
Rhubarb Gratin with Cointreau SabayonRinse and peel the rhubarb. Cut diagonally into pieces 8-10 cm long. Place in a shallow baking dish. Mix the...
American Pancakes IiPasta dishes are always a good idea! Beat the egg by hand until fluffy. Mix in remaining ingredients until...
Cured Pork Cheeks on Root Vegetable SaladRemove the peel from the carrot, onion, celery and leek and cut them into cubes of about 1 cm. Heat vegetable...
Fillet of Lemon Sole with Mushroom SauceClean the mushrooms, rinse them if necessary and cut them into slices. Peel and finely dice the shallots and...
Potato Walnut BreadFor the potato-walnut bread, mix the flours together in a bowl and make a well in the center. Crumble the...
Loose Curd Rolls and Cereal BarsFor the rolls, stir the yeast with the water until the yeast is dissolved. Add the salt and flour until a soft...
Tomato QuicheFor the base, knead flour, baking powder, butter in flakes, 1 egg and 100 ml whipped cream until smooth. Form...