Creme Caramela - Sudanese Caramel Custard.

• 8 eggs
• 1 quart milk
• 1 cup granulated sugar
• 1 ounce melted butter, plus extra
• melted butter, for greasing
• 1 tablespoon banana extract or 1 tablespoon vanilla extract
• 1 cup maraschino cherry (or glace)

1. Preheat oven to 350u0b0F.
2. 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.
3. 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.
4. Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.
5. Beat the egg mixture again & pour it quickly into the cake pan.
6. Cover the top of the pan with aluminum foil which has been well buttered on the under side.
7. Place the pan in a larger pan half filled with water (as you would do a custard).
8. Bake at 350 F for 30 minutes.
9. Remove cover and test with metal skewer - if it comes out clean the custard is done.
10. Allow to cool then place in the refridgerator for approximately 4 hours .
11. Turn the caramella out onto a 10-12" platter.
12. Garnish with maraschino or glace cherries on top and sides & serve immediately.

eggs, milk, sugar, butter, butter, banana, maraschino cherry

Taken from www.food.com/recipe/creme-caramela-sudanese-caramel-custard-310745 (may not work)