Creme Caramela Sudanese Caramel Custard Recipes

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

CREME CARAMELA (SUDANESE CARAMEL CUSTARD)

Steps:

• Beat eggs, milk until mixture is frothy.
• Add melted butter and extract.
• 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.

CREME CARAMELA - SUDANESE CARAMEL CUSTARD.

Steps:

• Preheat oven to 350°F.
• In a 2 quart bowl, beat the eggs, milk & 1/2 the sugar until mixture is frothy. Add the butter & banana / vanilla extract & mix again, then set aside.
• Melt the remaining 1/2 cup of sugar - place in a small pan & cook on med-high heat until it has melted & has reached the caramel stage.
• Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.
• Beat the egg mixture again & pour it quickly into the cake pan.
• Cover the top of 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 metal skewer - if it comes out clean the custard is done.
• Allow to cool then place in the refridgerator for approximately 4 hours .
• Turn the caramella out onto a 10-12" platter.
• Garnish with maraschino or glace cherries on top and sides & serve immediately.

CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees F.
• Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
• In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
• Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
• To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

EASY CARAMEL CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
• Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
• Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.