CRÈME CARAMELA (SUDANESE CARAMEL CUSTARD)

 

8 EGGS

1 quart MILK

½ cup SUGAR

1 oz. BUTTER, melted

1 Tbs. VANILLA (or banana extract if available)

½ cup SUGAR

MARASCHINO or CANDIED CHERRIES

 

In a 2-quart bowl beat 8 EGGS with 1 quart MILK and

1/2 cup SUGAR until mixture is frothy. Add 1 oz. melted BUTTER and 1 Tbs. VANILLA (or banana extract if available).

In a 1½-quart (6-cup) star-shaped aluminum 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 ºF 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.

 

Yield: 1-quart mold

 

country : Sudan

course : dessert

 

source : The African Cookbook / Bea Sandler