Home > Worldwide Recipes > Africa > Dessert > Creme Caramela
( Sudanese Caramel Custard )
Creme Caramela
( Sudanese Caramel Custard )
Ingredients
8 eggs
1 qt milk
½ cup sugar
2 tablespoons butter, melted
1 tablespoon vanilla or banana extract if available
½ cup sugar
Maraschino (or candied) cherries
Method
In a 2 quart bowl beat 8 eggs with 1 quart milk and ½ cup sugar until mixture is frothy. Add 1 oz. melted butter and 1 tablespoon vanilla (or banana extract if available). In a 1½ quart (6 cup) star shaped aluminium cake pan melt ½ cup sugar and burn to caramel stage. Rotate the pan to spread caramel all around the sides. Beat the egg mixture again. Pour it quickly into the cake pan.
Cover the pan with aluminum foil which has been well buttered on the under side. Place the pan in a larger pan half filled with water (as you would do a custard). Bake at 350°F for 30 minutes. Remove cover and test with a silver knife (when it comes out clean, custard is done). Chill until thoroughly cold. Turn the Caramela out onto a 10 to 12 inch platter. Garnish with Maraschino or candied cherries on top and sides.
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