->Creme Caramela <-

8 eggs

1 quart milk

1 oz. butter, melted

1 Tbsp vanilla (or banana extract if available)

maraschino or candied cherries

2-quart bowl beat

8 eggs with

1 quart milk and 1/2 cup sugar

1 oz. melted butter and 1 tbs. vanilla

(or banana extract if available).

1-quart (6-cup) star-shaped aluminum cake pan 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 F

30 minutes. Remove cover and test with a silver knife

comes out clean, custard is done). Chill until thoroughly cold.

10 to 12-inch platter. Garnish with

maraschino or candied cherries on top and sides.

Yield: 1-quart mold