Baked Camel Recipes

OVEN-BAKED CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
• Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
• Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
• To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

BAKED CAMEL

Steps:

• Cook the eggs, peel them.
• Scale the carps.
• Fill the carps with the dates and the eggs. Fill the turkeys with the carps.
• Fill the sheep with the turkeys.
• Fill the camel with the sheep.
• Dig a large pit.
• Place about 500 kilos of charcoal in the pit and light them.
• Wrap the camel in the banana-leafs and place in the pit.
• Cover with earth and bake for two days.
• Serve with rice.

WHOLE STUFFED CAMEL

Steps:

• Skin, trim and clean camel (once you get over the hump), lamb and chicken.
• Boil until tender.
• Cook rice until fluffy.
• Fry nuts until brown and mix with rice.
• Hard boil eggs and peel.
• Stuff cooked chickens with hard boiled eggs and rice.
• Stuff the cooked lamb with stuffed chickens.
• Add more rice.
• Stuff the camel with the stuffed lamb and add rest of rice.
• Broil over large charcoal pit until brown.
• Spread any remaining rice on large tray and place camel on top of rice.
• Decorate with boiled eggs and nuts.
• Serves a friendly crowd of 80-100.

BAKED CARAMEL CUSTARD

Steps:

• Preheat oven to 350 degrees F.
• Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
• Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.