Creme Caramela - Sudanese Caramel Custard.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 eggs
• 1 quart milk
• 1 cup granulated sugar
• 1 ounce melted butter, plus extra
• melted butter, for greasing
• 1 tablespoon banana extract or 1 tablespoon vanilla extract
• 1 cup maraschino cherry (or glace)

Recipe

• 1 preheat oven to 350°f.
• 2 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.
• 3 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.
• 4 pour the caramel into a 1 1/2 quart star shaped aluminium pan. rotate the pan to spread caramel all around the sides.
• 5 beat the egg mixture again & pour it quickly into the cake pan.
• 6 cover the top of the pan with aluminum foil which has been well buttered on the under side.
• 7 place the pan in a larger pan half filled with water (as you would do a custard).
• 8 bake at 350 f for 30 minutes.
• 9 remove cover and test with metal skewer - if it comes out clean the custard is done.
• 10 allow to cool then place in the refridgerator for approximately 4 hours .
• 11 turn the caramella out onto a 10-12" platter.
• 12 garnish with maraschino or glace cherries on top and sides & serve immediately.