Creme Caramela (sudanese Caramel Custard)

Creme Caramela (sudanese Caramel Custard)


  • 8 eggs
  • 1 quart milk
  • 1/2 cup sugar
  • 1 oz. butter, melted
  • 1 Tbsp vanilla (or banana extract if available)
  • 1/2 cup 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 1-quart (6-cup) star-shaped aluminum cake pan melt 1/2 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. Yield: 1-quart mold

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "African Recipes"

Close Window