Creme Caramela (Sudan)

In a 2-quart bowl, beat eggs with milk and first measure of sugar until mixture is frothy. Add melted butter and vanilla (or banana extract if available).

In a 1 quart star-shaped aluminum cake pan, melt remaining 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 degrees F 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.