Crème Caramela (Sudanese Caramel Custard)

Ingredients

• •8 eggs
• •1 quart milk
• •1/2 cup sugar
• •1 ounce butter
• •1 tablespoon vanilla, or banana extract if available
• •1/2 cup sugar
• •Maraschino or candied cherries

Directions

1. 1In a 2-quart bowl, beat eggs with milk and sugar until mixture is frothy.
2. 2Add butter and vanilla, or banana extract if available in a 1 1/2 quart aluminum cake pan.
3. 3Melt 1/2-cup sugar and burn to caramel stage.
4. 4Rotate the pan to spread caramel all around the sides.
5. 5Beat the egg mixture again.
6. 6Pour it quickly into the cake pan.
7. 7Cover the pan with aluminum foil which has been well buttered on the under side.
8. 8Place the pan in a larger pan half filled with water, as you would do a custard.
9. 9Bake at 350 degrees Fahrenheit for 30 minutes.
10. 10Remove the cover and test it with a knife. When the knife comes out clean, the custard is done.
11. 11Chill the custard until it’s thoroughly cold.
12. 12Turn the Caramela out onto a 10 to 12 inch platter and garnish with maraschino or candied cherries on the top and sides.