Creme Caramela

Description
Sudanese Caramel Custard which Yields 1-quart mold.

Ingredients

 * 8 EGGS with
 * 1 quart MILK
 * 1 cup SUGAR
 * 1 oz. BUTTER
 * 1 Tbs. VANILLA (or banana extract if available)

Directions

 * 1) Beat 8 eggs with 1 quart milk and half cup of sugar until mixture is frothy.
 * 2) Add 1oz butter melted and 1 tbs. vanilla (orbanana extract if available) in a 1 1/2 quart (6 cup) star shaped aluminum cake pan.
 * 3) Melt 1/2 cup sugar and burn to caramel stage.
 * 4) Rotate the pan to spread caramel all around the sides.
 * 5) Beat the egg mixture again.
 * 6) Pour it quickly into the cake pan.
 * 7) Cover the pan with aluminum foil which has been well buttered on the under side.
 * 8) Place the pan in a larger pan half filled with water (as you would do a custard).
 * 9) Bake at 350' for 30 minutes.
 * 10) Remove cover and test with a silver knife (when it comes out clean, custard is done).
 * 11) Chill until thoroughly cold.
 * 12) Turn the CARAMELA out onto a 10 to 12-inch platter.
 * 13) Garnish with MARASCHINO or CANDIED CHERRIES on top and sides.