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Creme Caramela - Sudanese Caramel Custard.

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.0509
Energy (kCal)1686.195
Carbohydrates (g)118.6102
Total fats (g)88.563
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 8 572.0 2.88 50.24 38.04
    milk 1 quart 595.36 46.6528 30.744 31.9152
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    butter 1 ounce melted 161.595 7.4249 5.0491 13.607999999999999
    butter melted 161.595 7.4249 5.0491 13.607999999999999
    vanilla extract 1 tablespoon 37.44 1.6445 0.0078 0.0078
    maraschino cherry 1 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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