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Creme Caramela (Sudanese Caramel Custard)

8 eggs
1 quart milk
1/2 cup sugar
1 oz. butter, melted
1 Tbsp vanilla (or banana extract if available)
1/2 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 1-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 F
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


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