Creme Caramela - Sudanese Caramel Custard.

Ingredients

• 8 eggs
• 1 quart milk
• 1 cup granulated sugar
• 1 ounce melted butter, plus extra
• melted butter, for greasing
• 1 tablespoon banana extract or vanilla extract
• 1 cup maraschino cherry (or glace)

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   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. 3

   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. 4

   Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.

5. 5

   Beat the egg mixture again & pour it quickly into the cake pan.

6. 6

   Cover the top of the pan with aluminum foil which has been well buttered on the under side.

7. 7

   Place the pan in a larger pan half filled with water (as you would do a custard).

8. 8

   Bake at 350 F for 30 minutes.

9. 9

   Remove cover and test with metal skewer - if it comes out clean the custard is done.

10. 10

    Allow to cool then place in the refridgerator for approximately 4 hours .

11. 11

    Turn the caramella out onto a 10-12" platter.

12. 12

    Garnish with maraschino or glace cherries on top and sides & serve immediately.