Ingredients
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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)
Preparation
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Preheat oven to 350\u00b0F.
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.
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