Creme Caramela Sudanese Caramel Custard Recipes

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CREME CARAMEL



Creme Caramel image

These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  • In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
  • Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
  • With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

EASY CARAMEL CUSTARD



Easy Caramel Custard image

A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'

Provided by Cooking with a cat

Categories     Desserts     Custards and Pudding Recipes

Time 2h5m

Yield 4

Number Of Ingredients 6

1 tablespoon water
¼ cup white sugar
1 tablespoon hot water, or as needed
1 cup milk
5 tablespoons white sugar
2 eggs, beaten

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.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.2 g, Cholesterol 97.9 mg, Fat 3.7 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 60.2 mg, Sugar 31.1 g

CREME CARAMELA - SUDANESE CARAMEL CUSTARD.



Creme Caramela - Sudanese Caramel Custard. image

This is a traditional recipe for the famous Sudanese version of creme caramel. Posted for ZWT 4. If you dont have a star shaped mould then use what you have. You can also make individidual servings.

Provided by Um Safia

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

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)

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.

Nutrition Facts : Calories 371.2, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 41.7, Sugar 34.1, Protein 13.8

CREME CARAMELA (SUDANESE CARAMEL CUSTARD)



Creme Caramela (Sudanese Caramel Custard) image

I found this on a Web site and it made my mouth water. I am posting for ZWT4. I have not made this yet but will in the next few days.

Provided by Huskergirl

Categories     < 60 Mins

Time 1h

Yield 1 quart mold, 6 serving(s)

Number Of Ingredients 5

8 eggs
1 quart milk
1 ounce butter
1 tablespoon vanilla (or banana extract if available)
1/2 cup sugar

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.

Nutrition Facts : Calories 306.7, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 25, Sugar 17.4, Protein 13.8

CREAMY CARAMEL CUSTARD



Creamy Caramel Custard image

Although my husband isn't a fan of egg-custard desserts, he finds this one irresistible. It's rich and velvety- a perfect dish to serve warm on a wintry day.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 6

2 cups heavy whipping cream
4 egg yolks
1 teaspoon vanilla extract
1/4 cup sugar
1/8 teaspoon salt
Brown sugar

Steps:

  • In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat. , In a bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a 13x9-in. baking pan. Pour hot water into baking pan to a depth of 1 in. , Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top., Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately.

Nutrition Facts : Calories 347 calories, Fat 33g fat (19g saturated fat), Cholesterol 250mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

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