Creme Caramela - Sudanese Caramel Custard.

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   ["Preheat oven to 350u00b0F.", "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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.