← Alle recepten

CRME CARAMELA (SUDANESE CARAMEL CUSTARD) - Bea Sandler

A home-style CRME CARAMELA (SUDANESE CARAMEL CUSTARD) - Bea Sandler made with Eggs, Milk, Sugar, Butter, and Vanilla Or Banana Extract If Available. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingrediënten

• 8
• 1 qt
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1/2 cup

Bereiding (voorbeeld)

1. 1

   Add 1 oz. melted BUTTER and 1 Tbs. VANILLA (or banana extract if available).

2. 2

   In a 1�-quart (6-cup) star-shaped aluminum cake pan melt � cup SUGAR and burn to caramel stage.

3. 3

   Rotate the pan to spread caramel all around the sides.

4. 4

   Beat the egg mixture again.

5. 5

   Pour it quickly into the cake pan.

6. 6

   Cover the pan with aluminum foil which has been well buttered on the under side.

7. 7

   Place the pan in a larger pan half filled with water (as you would do a custard).

8. 8

   Bake at 350 �F for 30 minutes.

9. 9

   Remove cover and test with a silver knife (when it comes out clean, custard is done).

10. 10

    Chill until thoroughly cold.

11. 11

    Turn the CARAMELA out onto a 10 to 12-inch platter.

12. 12

    Garnish with MARASCHINO or CANDIED CHERRIES on top and sides. country: Sudan course: dessert source: The African Cookbook / Bea Sandler from zosha's files / formatted by Deirdre Dee originally posted to AFRICANrecipes by Esther Westerveld

13. 13

    Nutr. Assoc.: 0 0 0 0 0 0 0 0