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CREME CARAMELA

MyCookbook Recipe Database
MyCookbook Member: boxy66
Recipe Category: Dessert
Recipe Preparation Level: easy
    Sudanese Caramel Custard
    Yield: 1-quart mold
    In a 2-quart bowl:

    Beat: 8 EGGS with

    1 quart MILK and
    1/2 cup SUGAR until mixture is frothy.
    Add: 1 oz. BUTTER, melted and

    1 Tbs. VANILLA (or banana extract if available).
    In a 1 1/2-quart (6-cup) star-shaped aluminum cake pan:

    Melt 1/2 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' 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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