Creme Caramela - Sudanese Caramel Custard.

Recipe by Um Safia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • In a 2 quart bowl, beat the eggs, milk & 1/2 the sugar until mixture is frothy. Add the butter & banana / vanilla extract & mix again, then set aside.
  • Melt the remaining 1/2 cup of sugar - place in a small pan & cook on med-high heat until it has melted & has reached the caramel stage.
  • Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.
  • Beat the egg mixture again & pour it quickly into the cake pan.
  • Cover the top of 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 metal skewer - if it comes out clean the custard is done.
  • Allow to cool then place in the refridgerator for approximately 4 hours .
  • Turn the caramella out onto a 10-12" platter.
  • Garnish with maraschino or glace cherries on top and sides & serve immediately.
Advertisement