Catholic Recipe: Creme Caramela
Also Called: Sudanese Caramel Custard
In Sudan, if you are an important guest, a sheep will be slaughtered in your honor. Many dishes will then be prepared, each more delicious than the last. Favorite meats are lamb and chicken. Rice is the staple starch. Breads are the Arabian Khubz, but the Sudanese also make Kisra, an omelette-like pancake which is part of the Sudanese dinner. Vegetables, fresh and cooked, are of infinite variety. As in most Arabic countries, fruits are peeled and cut in small slices for dessert, but the Sudanese also love sweets and every housewife knows how to make Creme Caramela. You will like their unusual teas which can be made quite simply. But if you prefer to serve coffee, make it a demitasse.
In a 2-quart bowl, beat the eggs, milk and 1/2 cup sugar until mixture is frothy. Add butter and vanilla (banana extract may be substituted).
In a 1 1/2-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' 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.