Best Creme Caramela Sudanese Caramel Custard Recipes
CREME CARAMELA (SUDANESE CARAMEL CUSTARD)
I found this on a Web site and it made my mouth water. I am posting for ZWT4. I have not made this yet but will in the next few days.
Provided by Huskergirl
Categories < 60 Mins
Time 1h
Yield 1 quart mold, 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs, milk until mixture is frothy.
- Add melted butter and extract.
- 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.
Nutrition Facts : Calories 306.7, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 25, Sugar 17.4, Protein 13.8
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.
Provided by Um Safia
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- 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.
- 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.
- Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.
- Beat the egg mixture again & pour it quickly into the cake pan.
- Cover the top of 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 metal skewer - if it comes out clean the custard is done.
- Allow to cool then place in the refridgerator for approximately 4 hours .
- Turn the caramella out onto a 10-12" platter.
- Garnish with maraschino or glace cherries on top and sides & serve immediately.
Nutrition Facts : Calories 371.2, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 41.7, Sugar 34.1, Protein 13.8
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