Creme Caramela (Sudanese Caramel Custard), African Recipe

Creme Caramela (Sudanese Caramel Custard)
8 eggs
1 qt milk
1/2 c sugar
2 tbsp butter,melted
1 T vanilla
--or banana extract if
-available
1/2 c 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 1½-quart (6-cup) star-shaped aluminum cake pan melt ½ 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.

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