Creme Caramela
(Caramel Custard) Recipe
Origin: Sudan Period: Traditional
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Ingredients
8 eggs
1l milk
100g suger
30g butter, melted
1 tbsp vanilla extract
Creme Caramela
(Caramel Custard) Preparation:
Method:Beat the eggs with the milk using a whisk until the mixture is frothy. Add the butter and vanilla extract. Meanwhile add the sugar to a non-stick tin and cook on the hob to a caramel. Rotate the tin to spread the caramel all over the edges.
Beat the egg mixture once more then pour quickly into the cake tin. Cover with buttered aluminium foil and place the tin in a larger roasting tin half-filled with water. Place in an oven pre-heated to 170°C and bake for 30 minutes. Remove the cover and test the custard with a knife. If the knife emerges cleanly the custard is done. Allow to cool then place in the fridge until properly chilled.
Turn the caramel custard onto a serving place and garnish with fruit before serving.
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Other recipes with eggs and milk as primary ingredients:
Mastic Pudding
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