The recipe we have here in Spain is called 'Natillas' which is a custard dessert, but poured into small bowls and a plain Marie biscuit on top, served chilled. Very popular with children and DH!!! But obviously can be served as hot custard too!

The recipe we use here is either 6 yolks(if you have them left over from a meringue or something) if not 3 whole eggs. All ingredients thrown in together.

3 whole eggs
130g sugar
vanilla sugar sachet (if you don't get that there, just add bit of vanilla extract)
600g milk
1 teaspoon corn flour
(I also add a bit of liquid caramel so it's more yellowy!)

Throw all the ingredients in, 8 mins, 90º, speed 4, half way through cooking time take off MC (this stops it curding, I think!) By allowing more air to circulate in THX. Chill for at least 2 hours.

However there is a tip, if it does curdle or separate, just add half MC of cold milk and 30 seconds speed 4.

Mine has never curdled. Great everyday dessert in my house. Nothing special......but kids love them. Try them cold and see what you think, can also be sprinkled with cinnamon instead of biscuit on top. 




This one in the photo has brown sugar, 3 whole eggs and some vanilla bean extract. Its delicious cold!

Thanks Karen & Cookie.....
Have never heard of or tasted friands, but will give them a go later, am going to try lime and coconut ones, will let you know how it works out!!! Gets rid of 6....and the other 3 will freeze individually for fruit sorbets.

Any one can help?
Silly me, bought 9 egg whites which come in a bottle with a good sell by date for a bargain price. However, thought I would try them out, as have never bought them in a bottle already separated and ready to use, but now the time is running out, have only 2 days left, guess I can use a couple in fruit sorbets, but has anyone got a good idea of what I can do with the remaining 7 egg whites, except a meringue, as my kids aren't too keen on that.  In the worst scenario I could freeze them all individually for more sorbets.
Don't suppose anyone has a fantastic recipe which can help me use them up
Pleeease....

Thanks, will try but without the tomato paste as we don't have that here. Don't suppose you can check the ingredients in the paste, in case there is something else that I could add to make out for the missing ingredient!

Sorry Judy, don't know what that is! 
Been in Spain too long.
Is it the tender piece which is about 20cms long, and the most expensive part?

Caroline,
I have tweaked this one, just a little and its excellent too.
Instead of lemon I add the peel of an orange, also a cinnamon stick.
I cut down the time to 35 minutes, and then add brown sugar, and half the amount of butter and then 5 minutes!
Cuts cooking time by 10 mins, and the taste and texture and just as good (but a little healthier!) Says she, stuffing her face with chocolate!

Judy
Have a great recipe for salt baked pork in the Varoma.

Serves 6 or 8
1 or 1 and a half kilos pork loin in one piece
2 kilos rock salt
Mixed dried herbs

Its a fantastic recipe, so easy, and the best thing is it can even be eaten cold the following day. I made it for lunch today! (Hot)
Only tip is when finished cooking DO NOT not leave it in the salt, as it dries out and shrinks! Once finished cooking, take it out of the salt and leave it to cool a few minutes, and then slice as thin as possible with a very sharp knife. And serve, no sauce needed, although sometimes we do pour on a little olive oil and black pepper.

Add 1 and a half litres water into THX. Program 9 mins, Temp Varoma, speed 1.
Meanwhile coat the pork in mixed herbs, I use Provençal herbs, but you can use whatever you like.
Place a little salt in the bottom of the Varoma dish, and then place the pork on and cover with the salt. Pack it down well, if you need to, wet your hands and pack it all down so it is well sealed. And cover with the lid. Once the THX has heated up, I calculated 9 mins. Program 60 mins (for one a half kilos, 50 mins for a smaller piece), Temp Varoma. Speed 1.

But as it keeps so well, and can be eaten cold, I would recommend making the bigger piece.

Once time is up, break off the salt, place pork on a board, and ask DH to carve it as thin as possible.

My family love this pork and its soooo simple....and versatile, great for sandwiches/rolls on a picnic.

Bron