Thermomix for "Poaching" Eggs

I first saw Tony Tan demonstrate this technique a few years ago, and then saw Dario Barrio, from Dassa Bassa restaurant in Madrid, demonstrate the same idea in his version of an English Breakfast at Alambique cooking school.

























The eggs take on an interesting shape and it makes for a very easy method of "poaching" by wrapping the eggs in plastic wrap before "poaching"



"Poached" Eggs in the Thermomix

6 eggs
dariole moulds or small cups
plastic wrap
oil to grease
rubber bands
500g water

Method:

The plastic wrap is placed inside a dariole mould or cup so that the egg can be broken into it. I find it easier to grease the wrap before placing the eggs into the wrap and the parcels are then tied using a rubber band to seal it without air.

The little packages are then placed into the Thermomix basket.

Place the water into the TM bowl and cook for 6 minutes at Varoma temperature on Speed 1.

Place the basket with egg parcels into the TM bowl and "poach" for 4-6 minutes at Varoma temperature on Speed 1.

Season with S & P and serve immediately with toast soldiers.

Thermomix Steamed Eggs

This is a simple way of "poaching" eggs in the Thermomix. You can simply place the egg poachers that are available commercially, or even a coddler in the Varoma, rather than the silicon paper.

With the new clear Varoma lid it is easy to keep a check on the eggs progress.

Steamed eggs in Varoma

600g water
4 eggs
salt & pepper to taste

Place wet and wrung out baking/silicon paper into the Varoma tray, pour water into TM bowl.



Place the empty Varoma into position and cook for 6 minutes at Varoma temperature on Speed 1.

Place greased egg rings onto the paper in the Varoma tray and then place an egg into each mould in the Varoma, steam for 5-6 minutes at Varoma temperature on Speed 1.

Season with S & P and serve immediately with toast soldiers.

Alain Passard - Arpege Restaurant, Paris

Tonight on Masterchef Australia, George will be preparing a tomato dessert. For many people that will be a revelation, but for those fortunate enough to have eaten at Arpege Restaurant in Paris over the past 25 years, it may not seem so strange.

Alain Passard has been presenting his tomate confit farcie aux douze saveurs for over 25 years. An article in the American Express Centurion Magazine from January gives a little more insight into the chef and shows his tomato dessert.













The first time that I was fortunate enough to try the dessert was May 1988. It was an amazing finale to a superb lunch that began with another Masterchef favourite, the chaud-froid eggs that the contestants enjoyed, and then tried to recreate, when they were treated to lunch at Mark Best's Surry Hills restaurant Marque.



Arpege is a three star Michelin restaurant in the Invalides district of Paris near the Rodin Museum. In 1988 when I visited it was still only a two star restaurant, but Passard was winning praise and attracting much attention. Christine Manfield and partner margie visited in July 1989 to celebrate Margie's birthday and had a memorable meal, as recounted in Christine's book "Fire".


The restaurant attracted Mark Best, who worked there in 1998. It seems from the report in Australian Gourmet Traveller from August 1999, that it was a tough time and M. Passard was not of much assistance during his stay. Despite the apparent lack of interaction with M. Passard, Mark brought back two recipes in particular that have stood the test of time and appeared on his menus. The chaud-froid egg and the tomato dessert.

The tomato dessert became legendary and versions have appeared in many restaurants. At the Melbourne Food and Wine Masterclass in 1998, Alain Verzeroli, who had worked with M.Passard, presented his version of the dish, Confit of Tomato stuffed with dried and fresh fruit flavoured with star anise and vanilla, served with an orange syrup.

In 1999, while on a cheese tour of Italy and France, I returned to Arpege with a chef from Sydney. We had a fantastic meal that included a fondant of Perigord truffles and reggiano parmigiano. It was a memorable meal and of course finished with the tomate confit, finished at the table au geuridon. After the lunch, M.Passard took my partner on a guided tour of the small kitchen and explained their philosophy on food.

Earlier this year I returned for my sixth visit, and unfortunately, due to it being spring time, tomatoes were not on the menu. Still, we had the chaud-froid eggs and a superb meal, with the vegetables grown on M.Passard's three farms. The first asparagus of the season had just arrived and it was served simply with some olive oil and shavings of parmesan. Simple, but delicious. The meal was full of fresh, light vegetable combinations. With all the talk of restaurant kitchen gardens, M'Passard has really taken it to a higher level, with three potagers (farms).



The apple tart (Tarte aux pommes Bouquet de Roses©)
--> has been made with long strips of apple that have been rolled up to give the appearance of a bouquet of roses. It is of work of art.






















Cheeses were of course good, including a 4 year old Salers.



It was a memorable meal and M.Passard spent 10 minutes with us discussing his food and farms. A true gentleman and a quiet achiever.

Mini Ham and Asparagus Frittatas in the Thermomix Varoma

Following on from yesterday's posting about how to make frittatas in the Thermomix, here is a recipe to give you some more ideas.

It is very easy to make the frittatas this way and hopefully it will inspire othere.



Quick Mini Frittatas in the Varoma

Ingredients:

1 large onion, peeled and quartered
150 g bacon or ham cut into chunks
30 g oil, olive or vegetable
1 Tbsp water
100 g asparagus spears chopped into short lengths
60 g milk
6 large eggs
Salt and pepper

Method:

Place the onion and bacon in the TM bowl and chop for 10 seconds on speed 7.

Add oil and water and cook for 6 minutes at 100°C on speed 1.

Place the asparagus pieces into the Varoma and steam these while sauteeing the onion and bacon.

To prepare the Varoma dish and tray: For ease, you can simply purchase greased patty pans and spray the insides with either cooking spray or oil, or use silicon patty pans. Place them into the Varoma dish and tray so they will support each other when filled.

You may prepare them in greased dariole moulds or mini muffin tins and place in the Varoma. You can even use plastic trays, or line the Varoma tray with a piece of silicon baking paper that has been crumpled, then wet and spread inside the tray, as in this post. With these last two methods you can cut the resulting frittata into small pieces for service.

Place some of the ham and onion mixture and some asparagus into the patty pans or tins/dishes. (If using the paper-lined Varoma tray, then just spread some evenly over the paper.)

Add milk, eggs and S&P to TM bowl and beat for 15 seconds on speed 4.

Add some of the egg mix to the moulds used. (If you have some left over, then transfer to a bowl and then wash out the TM bowl roughly.) Place some paper towel over the tops of the moulds to prevent moisture dropping onto the frittatas. You don’t need to do this if making a large frittata just using the tray and silicon paper).

Place 600 g water into the TM bowl and position the Varoma with moulds. Set the TM for 20 minutes at Varoma temperature on speed 2.

You may need to check after about 10 minutes depending on the size of the frittatas you make.

This method means that you do not have to turn on the oven and there is only the one dish to clean.

The frittatas freeze well and can be reheated in the Varoma if desired.

For the large frittata in the previous post, I used approx, 250 g frozen vegetables (peas, corn, red pepper mix), thawed and drained.

Frittata in the Varoma

Well, I have said a few times, in various places that you can make an omelette or a frittata in the Varoma tray. This post is to show that, not only can you do it, but it is very easy.

So, here is how to do it, the recipe with the mini Ham & Asparagus Frittatas will appear tomorrow.


Firstly, take a piece of silicon (baking) paper that will fit into the Varoma tray. Crumple it up and wet it, wring it out, then straighten it back out and place in the tray, which you have sitting in the Varoma base.



Add what ever vegetables, seafood, fish or meats that you wish:



Blend up your eg mix in the Thermomix bowl and pour over the contents. This mix had 6 eggs and some milk.



Place 600 ml of water into the TM bowl and position the lid and Varoma. Cover the Varoma with the lid. Set the Thermomix for 15 minutes at Varoma temperature and speed 2.

Check after the 12 minutes has elapsed to see if the frittata has cooked sufficiently. It depends on what is mixed in with the frittata as to how long it may take - so no definite times.



When you have finished there is a moist, delicious frittata waiting to be devoured, and only the Thermomix to clean (which it does itself mostly !!!)

Pork Omelette Rolls in Varoma

This omelette is based on a recipe from the book "Vietnamese Cooking" by Robert Carmack, Didier Corlou and Nguyen Tranh Van.

Didier Corlou and Nguyen Tranh Van were chefs at the Sofitel Metropole Hotel in Hanoi, when I visited in 1998 with Tony Tan's Unlimited Cuisine Co. We had a cooking demonstration in the kitchens of the Spice Garden restaurant of the hotel. A similar demonstration may be on offer with Tony's Tour to Vietnam later this year.

In the morning, we were taken on a tour of the December 19 Market to see the variety of Vietnamese foods and herbs before returning for the demonstration and lunch. The food at the Spice Garden was so fresh and flavoursome. The banana blossom salad lives in the memory.

It is possible to make an omelette in the Varoma and so the whole dish could be completed in the Thermomix.




Pork Omelette Rolls

Ingredients

6 eggs
vegetable oil for cooking
500 g lean pork, cut into 2 cm chunks and placed in freezer for 30 minutes
1 teaspoon ground pepper
3 tablespoons fish sauce
6 flat mushrooms, (or fresh shiitake) , cut into thin slices
1 bunch garlic chives, trimmed

Method:

Place eggs into TM bowl and blend for 20 seconds on speed 4.

Use this mix to prepare thin, flat omelettes, either in a 20 cm fry pan with vegetable oil, or you can use a non-stick Swiss roll tin carefully over a flame on the stove, to make rectangular omelettes.

Place the partly frozen pork, pepper and fish sauce into the TM bowl and mince for 40 seconds on speed 7, scraping down the sides a few times, until the mix is smooth.

Divide the meat mixture into portions to fill the omelettes. If you have used the frypan you will possibly have 6 omelettes, so 6 balls of mix.

Lay out an omelette and spread one meat portion evenly on it. Lay strips of mushroom and chive shoots evenly across the entire top, arranging them lengthwise to facilitate rolling. Tightly roll omelette into a cylinder. Wrap tightly with plastic wrap, twisting the ends to secure. Repeat with remaining omelettes.

Place the wrapped rolls into the Varoma base and tray. Place 700g water into the TM bowl and position the Varoma. Cover and set TM for 25 minutes at Varoma temperature on speed 2. Check the rolls with a skewer to make sure the meat is thoroughly cooked.

Remove Varoma from TM bowl and allow the rolls cool, then remove plastic wrap and cut the rolls into rounds about 5 mm thick. Arrange these on a platter, such as in the fan-shape of a peacock's tail. These rolls are traditionally served plain.

If desired, accompany with lettuce leaves, softened rice vermicelli and Nuoc Cham Sauce, or other dipping sauce. Tear a piece of lettuce to place the roll into with some noodles and fresh herbs of choice, and dip into sauce.

Spinach and potato soup with omelette

Roughly translated/adapted from A Tutto Vapore

Spinach and potato soup with omelette

Ingredients:

Omelette (Royal cream)
4 eggs (60 g)
100 g cream
1/2 teaspoon salt
1 pinch nutmeg

Soup
1 onion, cut in half (70g)
20 grams of oil
80 grams of celery, cut into pieces
100 grams of carrots, cut into pieces
400 grams of potatoes, cut into pieces
80 g leeks, cut into pieces 1 cm
800 g of water
2 vegetable stock cubes or 1 Tbsp TMX stock concentrate
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
150 grams of spinach leaves (or 150 g frozen chopped spinach thawed)
100 g cream

Preparation:

Omelette:
1. Place all the ingredients for omelette in the TM bowl, mix for 10 seconds on Speed 4

2. Pour mixture into a jug until ready to cook the soup. Clean and dry the TM bowl.

3. When at point 6. below, line the container of Varoma with a sheet of baking paper, moistened and wrung out (big enough to cover the edges) and pour in the mixture.

Soup:
4. Place the onion in the TM bowl, chop for 3 seconds on Speed 5.
Add the oil, sauté for 2 minutes at Varoma temperature on Speed 1.

5. Add celery, carrot, potato and leek, chop for 4 seconds on Speed 5.

6. Add water, stock and spices, position the baking paper-lined Varoma with omelette mixture and cook for about 20 minutes at Varoma temperature on Speed 1. After the 20 minutes set aside the Varoma with the cooked omelette.

7. Add spinach and cream to the TM bowl, cook for 3 minutes at 100°C on Speed 2. Mix for 30 seconds at Speed 10, carefully holding down the Measuring Cup. Season as necessary.

8. Carefully remove the omelette with the paper from the Varoma, cut into diamond shapes with a knife.

9. Pour the soup into 6 serving plates and decorate with the omelette pieces. Serve immediately.

Suggestion: In place of the omelette you can cook meat balls in the Varoma to add to the soup or decorate the soup with cubes of ham or bacon. For a lighter version replace the cream in the soup with milk. The omelette pieces can be used to decorate all of the soups.


Originally posted here at the Thermomix Forum

Eggs “en coccote” with spinach

I love eggs done "en coccote" and have done them in the oven for many years. Using the Varoma makes it even better as the heating is gentler and less liekly to end up with over cooked eggs.

The recipe is based on the Italian book "A Tutto Vapore"

Eggs “en coccote” with spinach

Ingredients:

50 g gruyère
40 g butter, soft
200 g of spinach, fresh
1 pinch of salt, more as needed
700 g of water
4 eggs, at room temperature
pepper
100 grams of bread made into toasted to soldiers

Preparation:

Put gruyère into the TM bowl, grate for 4 seconds on speed 5, remove and set aside in a bowl.

Put into the TM bowl 30 grams of butter, spinach and salt, cook for 10 minutes at 100°C on Reverse + Speed 1 with the Measuring Cup tilted. Remove and set aside.

Pour the water into the TM bowl, bring to boil for 6 minutes at 100°C on Speed 1.

Meanwhile, distribute the spinach into 4 ramekins that have been well greased and sprinkled with grated cheese. Break an egg into each ramekin, season well with salt and pepper. Place the ramekins into the container of Varoma.
Position the Varoma and cook for 10 minutes at Varorna temperature on Speed 1.

Serve the eggs accompanied with toasted bread sticks.

Variation: Eggs “en cocotte” with ham.
Instead of spinach sprinkle half of the cheese into the ramekins. Break an egg into each ramekin and flavor with a little salt & herbs.
Put some diced ham around the yolk. Sprinkle with remaining cheese & put ramekins into the container of Varoma.

Originally published here in the Thermomix Forum

Thermomix Yolkless Eggs

I will preface this recipe by saying that it may well be beginner’s luck and so please don’t abuse me if things go wrong when you try this at home. I have repeated the recipe successfully four times so far, even under pressure for a dinner party.

Today’s post is based on a recipe from Fuchsia Dunlop’s book “Revolutionary Chinese Cookbook” that I first read about in a review. It appears a little involved and Fuchsia discussed the problems she encountered trying to reproduce the dish. Bloggers have also tried reproducing the eggs with mixed success. I have found that it works extremely well in the Thermomix, and I am sure that it would do just as well in a conventional steamer.

The result is what looks like a hard-boiled egg, that when cut has no yolk. The texture is a smooth, firm, but not chewy egg-white, softer than normal hard-boiled egg-whites. It is worth trying for some fun. Really, the character building that may ensue will be good.

Some differences between what Fuchsia described in her eventual recipe and how I approached it are as follows:

a) To remove the top of the egg, she uses the heavy back corner of a cleaver to crack the pointy end of the shell. I used a skewer to make a small hole near the flatter base (where the air sac will be found) as if you would to puncture the egg shell for boiling. The first hole was made at a point approximately 1 cm from the middle of the flat end of the egg. Once the shell was gently punctured it was easy to use the skewer to slowly enlarge the opening so that it ended with a hole approximately 2 cm diameter.

As an aside, I had lunch on Friday at Cumulus Inc, Andrew McConnell’s new concern in Flinders Lane, Melbourne. While finishing my main, Damien Pignolet came in and sat down next to me. We chatted about different things, including the fact that I had ripped off one of his recipes for this blog. He recalled how one night just before service he put down some scrupulously cleaned empty egg shells and their contents in another bowl while he answered the phone, only to have another chef empty them into the rubbish bins!!! So, don’t leave your empty eggshells unattended while preparing the recipe.
(Damien has recommended using a knife to quickly and cleanly chop off the pointy end – but he was scrambling his eggs)

Restaurants, or those with no expense to spare, may use the Inox Professional Egg Topper, developed with the help of Alain Passard. It produces a larger opening in the shell, but it leaves a smooth edge and a hole that the yolk comes out of easily.

b) To remove the white, I inserted a small teaspoon into the egg to hold the yolk back while the white was emptied into a saucer. The yolk was then allowed to go into another container and some of the yolks ruptured on the rough edge of the shell.

c) After cleaning and drying the inside of the eggshell, I used some oil to reduce the chances of the white sticking to the membrane. Damien used to strip the membrane out of the shells

d) Fuchsia used chicken stock, while I simply used water to add to the egg whites. If you are going to use stock then it should be very clear. A gelatinous stock is likely to assist with binding of the final product, but water works OK for me.

e) The original recipe called for equal quantities of egg white and stock. I only used two-thirds of the amount of water to egg white. Had I used stock with gelatin then equal quantities may have produced a perfect result. Fuchsia also added salt to the mixture, but I left it out as my understanding is that salt tends to reduce the ability of the white to bond with the water.

f) Fuchsia used a bed of cooked rice in which to place the egg shells, but I just placed part of an egg carton in the steamer.

g) When pouring the mixture into the empty shells I found that using a pouring cup was easier than the funnel, used in the original recipe. But you must keep mixing the egg and water to prevent all the white going into one shell and water into another.

h) The original called for little pieces of paper with a pin prick to cover each shell opening. At first I just placed a couple of layers of absorbent paper over the top of all the eggs. Now I just put the top of the egg container over them and it works fine.

i) After cooling in the ice bath I prefer to let the eggs cool in the fridge for an hour or so before gently peeling and then reheated them for service in the steamer. They are easier to peel that way, but on Saturday I peeled them straight away and no problems.

It is hard to see from my poor photography, but when cut there is no yolk, but a silken white egg.

Thermomix Yolkless Eggs

Ingredients:

5 fresh shiitake mushrooms or wood ear fungus (or if using dried, then soak in hot water from the kettle for 30 minutes)
8 medium eggs
About 250 ml water or clear chicken stock, some for the egg mix and some to make a sauce
500 ml water for steaming
16 baby pak choy, trimmed with any wilted and discoloured leaves discarded, cut in half
2 Tbsp oil
1 tsp light soy sauce
1/2 tsp cornflour mixed with 1 Tbsp cold water
2 tsp sesame oil
White pepper
(400 g cooked rice – if not using the egg container or similar holder)

Method:

If using dried shiitake or wood ear fungus, drain. Cut off and discard the woody stalks and then cut the caps into even slices; set aside.

Remove the end of your egg in whatever way you feel comfortable so that you have a small circle of shell gone from the tip. Insert a small spoon into the egg to hold the yolk away from the hole while you drain the egg white into a bowl. Next, remove the yolk into a separate bowl. Rinse the shell carefully and shake dry. Repeat with the remaining eggs.

Measure the combined volume of the egg-whites, place two-thirds of this volume of chicken stock or water into the TM bowl and heat for 2 minutes at 50°C on reverse and speed soft. Set Thermomix to 4 minutes at 50°C on reverse and speed 2, while blades are turning, add the egg-whites through the top of the lid. The egg-whites and water/stock should be stirred together, but without introducing frothy air bubbles. Push the mixture through a sieve to get rid of any stringy bits of egg-white.

Place your egg holder in the Varoma. (If you are using cooked rice, then lay it in a thick layer on a heatproof dish that will fit into the Varoma and push indentations in to hold the eggs, and place into the Varoma.) Place the empty eggshells in the egg boxes or rice, holes facing upwards. Mix the egg-white mix and pour carefully in to nearly fill the eggshells. Make sure you gently stir the egg-white mixture between eggshells to ensure even distribution of the mix.

Place the 500 ml water into the TM bowl. Place lid on & position Varoma. Set Thermomix for 25 minutes at 100°C (NOT Varoma temp) on speed 1. The egg-whites need to cook very gently.

Once cooked the egg-white may protrude from the shell, do not worry. Remove the cooked eggs to a bowl of iced water and leave for about 5 minutes. If you need them straight away then shell the eggs very carefully, and place in a heatproof dish. Place the bowl back in the Varoma and steam for 10 minutes at 100°C on speed 1 to keep them warm. If you can, place in the fridge until ready to serve and then shell them carefully & place in the heatproof bowl. Place 300 ml water in the TM bowl & steam for 15 minutes at 100°C on speed 1 to warm them through.

While the eggs are heating, place the pak choy, standing up in a bowl and pour boiling water in to blanch the stems. Heat 1 Tbsp of the oil in a wok over a medium flame. Add the sliced shiitake or wood fungus and stir-fry until they are fragrant. Remove and set aside. Heat the other Tbsp oil, drain the pak choy well and stir-fry for a few minutes until cooked but still a little crunchy. Lay them neatly around the edge of a serving dish.

Place the warmed eggs in the centre of the serving dish, so they are surrounded by pak choy leaves. Return the mushrooms to the wok and add the rest of the chicken stock/water and the soy sauce and bring to the boil. Stir in the cornflour mixture and stir until the liquid thickens and reduces. When it is silky and glossy, pour the liquid with the mushrooms over the waiting eggs. Drizzle over the sesame oil and sprinkle with a little pepper.

Fuchsia finished the recipe with “Breathe a sigh of relief, and serve.” Hopefully you will not find it too traumatic.

Thermomix Truffled Eggs

This recipe is based on Richard Olney's Creamed Eggs from Damien Pignolet's book "French".

The original technique employs a water bath with a trivet inside on top of the stove in which to heat the saute pan containing the egg mixture. I must confess that I have not tried this method, but the results in the Thermomix were superb. Please check out Damien's recipe and try the creamed eggs - in Thermomix or bain marie - you won't be disappointed. (WARNING - this is not for people with cholesterol issues!!! - please don't think about issuing legal proceedings).

The eggs can be prepared without the truffles, but while the Australian truffles are in season I feel obligated to support the fledgling industry, and urge you to consider doing the same.

Richard Olney apparently used 500g of truffles (not sure for how many serves), but Damien suggests perfumimg eggs with 30g of fresh truffles for a few days in a sealed container, before using half for this recipe and the remainder for some risotto.

Creamed Truffled Eggs

Ingredients:

20g fresh truffle
100g soft unsalted butter
4 whole eggs
6 egg yolks
salt and freshly ground white pepper

Method:

Start by placing the truffle in the TM bowl. Chop finely for 10 seconds on speed 7.

Insert butterfly into the TM bowl. Add 30g of the butter and melt for 2 minutes on 50ºC at speed 1.

Add the eggs, yolks and some salt and mix for 30 seconds on speed 3. Cook the eggs for 20 minutes at 80ºC on speed soft. You should have very small particles developing that are moist but bound together. You may need to lower the temperature to 70ºC if they are cooking too quickly, so watch through the vent hole in the lid.

Once the eggs have developed the right consistency then set the machine for 3 minutes at 70ºC on speed soft and gradually add small pieces of butter through the lid, allowing time for the pieces to melt and amalgamate.

Adjust seasoning with salt and white pepper. Serve with love and some extra truffle slices.

Thermomix Macaroni Steam

This was inspired by brazen during her visit to her Mum & Dad's. Although there was no method included it seemed like a dish for the Thermomix with the good old Varoma steamer.

Although it is basic it had a wonderful soft custardy texture and was a success.

Please do not take the times as gospel. Better to underdo the chopping, mixing and cooking and do some more if needed.

Thermomix Macaroni Steam

Ingredients:

200g tasty cheese, cut into 2cm cubes
800ml water
1/2 tsp salt
250g macaroni (uncooked)
1 onion, peeled & quartered
3oz butter
1/4 cup celery, sliced
1/4 cup capsicum, cut into dice
1/2 cup creamed corn (or fresh corn kernels creamed in TMX)
3 eggs
2 cups milk
S&P

Method:

Grate cheese for 10 seconds on speed 8. Remove & set aside.

You can boil the water in the Thermomix as per instruction to cook the pasta, but I usually cheat and place boiling water into the bowl then heat for 4 minutes at 100°C on speed 1. Add the macaroni and set to 5 to 8 minutes (depending on size of tubes) at 100°C on reverse speed soft. Drain and set aside.

Without cleaning the bowl, add onion and chop for 5 seconds on speed 7. Add butter and cook for 4 minutes at 100°C on speed 1. Add celery and capsicum and cook for 5 minutes at 100°C on reverse speed 1. Remove and set aside.

Place the corn, eggs and milk in TMX bowl. Mix for 5 seconds on speed 5. Add cheese, onions, celery, capsicum and macaroni to the bowl and mix for 5 seconds on reverse speed 5 or longer until mixed through. Check seasoning and adjust with salt & pepper and mix through for 3 seconds on reverse speed 5.

Pour mixture into a greased baking dish that fits into your Varoma without blocking the steam holes below. ( I will do a post on dishes etc that I use). Cover the dish with some paper towel & then tin foil and secure. Place 1000ml water into the TMX bowl (no need to clean out bowl) and place lid on top then position Varoma and place baking dish inside. Set for 20 minutes at Varoma temperature on speed 3. After 20 minutes carefully remove foil & paper & check to see if the custard is setting in the middle. You may need to cook for another 5 to 20 minutes depending on shape of the dish used. The custard will continue to firm after you remove it from the Varoma so don't overdo the steaming.

Once firm, remove the Varoma from the lid and allow to sit for 5 minutes before lifting the dish out to serve.