Creme Caramela (Sudanese Caramel Custard) – a delicious recipe with eggs, milk, butter, vanilla, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat eggs, milk until mixture is frothy.
2
Add melted butter and extract.
3
Melt 1/2 cup SUGAR and burn to caramel stage.
4
Rotate the pan to spread caramel all around the sides.
5
Beat the egg mixture again.
6
Pour it quickly into the cake pan.
7
Cover the pan with aluminum foil which has been well buttered on the under side.
8
Place the pan in a larger pan half filled with water (as you would do a custard).
9
Bake at 350' for 30 minutes.
10
Remove cover and test with a silver knife (when it comes out clean, custard is done).
11
Chill until thoroughly cold.
12
Turn the CARAMELA out onto a 10 to 12-inch platter.
13
Garnish with MARASCHINO or CANDIED CHERRIES on top and sides.
460
kcal
Calories
26
g
Fat
29
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 8 eggs, 1 quart milk, 1 ounce butter, 1 tablespoon vanilla (or banana extract if available), and more.
Yes, Creme Caramela (Sudanese Caramel Custard) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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