FOR TH21
INGREDIENTS
5 eggs
1 can of condensed milk
1 1/2 cup of milk
Liquid caramel
PREPARATION
Place everything in the cup, whip during 15 seconds, speed 3.
Pour mix in a 30 oz rectangular mould, previously caramelized. Cover with foil until its well sealed. Place in Varoma container and reserve.
Put 2 cups of water in the cup (no need to clean it out), program 5 minutes, Varoma temperature, speed 2. When done, place Varoma over lid and program for 30 minutes, Varoma temperature, speed 2.
Let cool to dis-mould.

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FOR TH21
INGREDIENTS
1/2 cup of milk
1/4 cup of flour
1/2 cup of sugar
2 eggs
stick cinnamon, orange and/or lime peel
PREPARATION
Place milk in the the cup (reserve some of it) with cinnamon and peels, during 10 minutes, 212 °F, speed 1. Sift to remove peels and cinnamon.
Program for 12 minutes, 212°F, speed 3. When finished let stir in speed 3 for about 5 minutes, to let it cool a little.
Put in piping bag and cool in the fridge. Nozzle of the piping bag will depend on purpose of the cream.

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FOR TH 21
INGREDIENTS
4 oz of water
1/3 cup of margarine
1/2 cup of flour
3 eggs
PREPARATION
Place butterfly. Put margarine and salt in the cup. Program for 10 minutes, Varoma temperature, speed 2. Meanwhile, sift flour and when time is up, open the lid and put flour in. Place lid again and program for 3 minutes, speed 2, Varoma temp. (until you get a ball of dough that separates from the walls of the cup). Let dough cool a little in the cup.
Preheat oven at 350° F.
When dough is temperetem add eggs one by …

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