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Creme Caramela – Sudanese Caramel

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Ingredients

Adjust Servings:
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)

Nutritional information

371.2
Calories
147 g
Calories From Fat
16.4 g
Total Fat
8.2 g
Saturated Fat
314.9 mg
Cholesterol
200.4 mg
Sodium
41.7 g
Carbs
0 g
Dietary Fiber
34.1 g
Sugars
13.8 g
Protein
202g
Serving Size

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Creme Caramela – Sudanese Caramel

Features:
    Cuisine:

    this was a great way to end the meal - a nice soft and sweet dessert and I did sub splenda for the sugar worked great thanks

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Creme Caramela – Sudanese Caramel Custard , This is a traditional recipe for the famous Sudanese version of creme caramel Posted for ZWT 4 If you dont have a star shaped mould then use what you have You can also make individidual servings , this was a great way to end the meal – a nice soft and sweet dessert and I did sub splenda for the sugar worked great thanks, This is a traditional recipe for the famous Sudanese version of creme caramel Posted for ZWT 4 If you dont have a star shaped mould then use what you have You can also make individidual servings


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    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
    Done

    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
    Done

    Pour the Caramel Into a 1 1/2 Quart Star Shaped Aluminium Pan. Rotate the Pan to Spread Caramel All Around the Sides.

    5
    Done

    Beat the Egg Mixture Again & Pour It Quickly Into the Cake Pan.

    6
    Done

    Cover the Top of the Pan With Aluminum Foil Which Has Been Well Buttered on the Under Side.

    7
    Done

    Place the Pan in a Larger Pan Half Filled With Water (as You Would Do a Custard).

    8
    Done

    Bake at 350 F For 30 Minutes.

    9
    Done

    Remove Cover and Test With Metal Skewer - If It Comes Out Clean the Custard Is Done.

    10
    Done

    Allow to Cool Then Place in the Refridgerator For Approximately 4 Hours .

    11
    Done

    Turn the Caramella Out Onto a 10-12" Platter.

    12
    Done

    Garnish With Maraschino or Glace Cherries on Top and Sides & Serve Immediately.

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