Creme Caramel (Doolshe Banaaddir) Crème Caramel كريم كراميل

Creme Caramel (Doolshe Banaaddir) Crème Caramel كريم كراميل

 

In Somalia, creme caramel was not a dessert that was made on a regular basis. It was usually made when guests were invited. We believe it was due to the fact that eggs were not easy to come by. 

Most of the good restaurants in Mogadishu served creme caramel and it was always our choice for dessert. Creme caramel was known as Doolshe Banaaddir which translates as Banadir Cake (Banadir is the region where Mogadishu is situated). Doolshe comes from the Italian word dolce (sweet), but Somalis use the word doolshe for all types of cakes. 

Since there were no ovens in most Somali homes, creme caramel was cooked in a pot set inside a larger pot that has water in it. Charcoal fire was used and, to provide even heat, hot embers were put on the lid of the smaller pot. No lid was used on the larger pot. 

We made two types of creme caramel. The first is flavoured with cardamom and the second has coconut milk added. In addition to cooking the creme caramel in the oven, we also used the stovetop method.

 

En Somalie, la crème caramel n’était pas un dessert fait régulièrement. D’habitude il était réalisé quand on recevait des invités. Nous pensons que c’était dû au fait qu’il était difficile de trouver des oeufs.

La plupart des bons restaurants de Mogadishu servaient de la crème caramel et c’était toujours notre choix pour le dessert. La crème caramel était connue sous le nom de Doolshe Banaaddir qui se traduit par Gâteau de Banadir (Banadir est la région où se situe Mogadishu). Doolshe vient du mot Italien dolce (sucrerie), mais les Somalis utilise le mot doolshe pour toutes sortes de gâteaux.

Comme la plupart des foyers Somalis n’avaient pas de four, la crème caramel était cuite dans un plat placé dans un plat plus grand rempli d’eau (un bain-marie). Un feu de charbon était utilisé et , pour que la chaleur soit bien répartie, des braises ardentes étaient posées sur le couvercle du plat le plus petit. Il n’y avait pas de couvercle sur le plat le plus grand.

Nous avons réalisé deux types de crème caramel. La première est aromatisée à la cardamome et la seconde a du lait de coco en plus. En plus de cuire la crème caramel au four, nous avons aussi utilisé la méthode sur la cuisinière.

 

 

Ingredients (Cardamom Creme Caramel):

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

Serves 6

For the caramel:
½ cup (100 g) Sugar
2 Tbsp (30 mL) Water

For the Custard:
½ cup (100 g) Granulated sugar

3 Large eggs
1 Egg yolk

Pinch Salt (optional)
500 mL Whole milk (hot)
½ tsp Ground cardamom

Waxa loo baahan yahay (Doolshe Banaaddir Heyl Leh):   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL; 1 QW = 15 mL; 1 qy = 5 mL)

Wuxuu ku-filan yahay 6 qofood

Sokorta:
½ koob (100 g) Sokor
2 QW (30 mL) Biyo

Kastarka:
½ koob (100 g) Sokor
3 Ukun waaweyn
1 Ukun shaharkeeda
Far iyo suul Cusbo (Waa ka-dhaafi kartaa)
500 mL Caano Lo’aad oo kulul (aan dufan laga saarin)
½ qy Heyl shiidan

Ingrédients (Crème caramel à la Cardamome):

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

Pour 6 personnes

Pour le caramel:
½ mesure (100 g) de Sucre
2 cs (30 mL) d’Eau

Pour la Crème:
½ mesure (100 g) de Sucre en Poudre
3 Gros Oeufs
1 Jaune d’Oeuf
Une pincée de Sel (optionnel)
500 mL de Lait Entier (chaud)
½ cc de Cardamome Moulue

Custard ingredients for the Cardamom Creme Caramel

Waxa laga sameeyay Doolshe Banaaddirka heylka leh

Ingrédients de la crème pour la Crème Caramel à la Cardamome

 

Steps for preparing the creme caramel (Sida loo diyaariyay doolshe banaadirka heylka leh) Étapes pour la préparation de la crème caramel

1. Put the sugar and water in a sauce pan. 2. Cook on high heat until the sugar caramelizes (the colour of the sugar becomes dark brown). 3. Pour the caramel in the ramekins and swirl. Work fast before the caramel hardens. Let them cool down completely. 4. For the custard, combine the sugar, eggs, egg yolks, and salt. Beat lightly. 5. Temper the mixture with 3 Tbsp hot milk. Add the cardamom and mix. 6. Add the remainder of the milk and mix. Pour into the ramekins. 7. Put the ramekins in a bain marie. Cover with aluminum foil and cook at 350°F/177°C for 45 minutes. Cool and refrigerate for 4 hours. 8. Turn a knife through the ramekin. 9. Flip into a plate and enjoy.

1. Sokorta iyo biyaha digsi yar ku-shub. 2. Dab sare ku-kari ilaa sokorta ay ka-dhalaasho ayna gaduudato. 3. Baaquliyaal yaryar ku-shub. Ku-wareeji si-dhaqsa ah intaysan sokorta adkaanin. 4. Sokorta kastarka baaquli ku-shub. Ukunta, shaharka iyo cusbada ku-dar, iskuna qas. 5. Saddex qaaddo caanaha kulul ku-dar, heylkana ku-dar ee walaaq. 6. Caanaha haray ku-shub, si-fiicanna u-qas. Baaquliyaasha ku-shub markay sokorta qaboowdo. 7. Saxanka foornada biyo yar ku-shub, baaquliyaasha dhex dhig, xaanshi aluminyam ah ku-dabool. 45 daqiiqo foorno 350°F/177°C ku-dub. 4 saacadood qaboojiyaha geli. 8. Middi ku-wareeji baaquliga. 9. Saxan ku-geddi.

1. Mettre le sucre et l’eau dans une casserole. 2. Cuire à feu fort jusqu’à ce que le sucre caramélise (la couleur du sucre devient marron foncé). 3. Verser le caramel dans des ramequins et tourner. Faites le rapidement avant le caramel durcisse. Laisser refroidir complètement. 4. Pour la crème, mélanger le sucre, les oeufs, le jaune d’oeuf, et le sel. Battre légèrement. 5. Allonger le mélange avec 3 cs de lait chaud. Ajouter la cardamome et mélanger. 6. Ajouter le reste de lait et mélanger. Verser dans les ramequins. 7. Mettre les ramequins au bain marie dans un plat. Couvrir avec de l’aluminium et cuire à 350°F/177°C pendant 45 minutes. Laisser refroidir et réfrigérer pendant 4 heures. 8. Passer une lame sur les bords du ramequin. 9. Retourner et démouler sur une assiette, bon appétit.

 

Creme Caramel (Doolshe Banaaddir) Crème Caramel كريم كراميل

 

Creme Caramel (Doolshe Banaaddir) Crème Caramel كريم كراميل

 

Ingredients (Coconut Creme Caramel):

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

Serves 12

For the caramel:
½ cup (100 g) Sugar
2 Tbsp (30 mL) Water

For the Custard:
1 cup (200 g) Granulated sugar
6 Large eggs
2 Egg yolk
Pinch Salt (optional)
400 mL Coconut milk

600 mL Whole milk (hot)

Waxa loo baahan yahay (Doolshe Banaaddir Qumbe Leh):   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL; 1 QW = 15 mL; 1 qy = 5 mL)

Wuxuu ku-filan yahay 12 qofood

Sokorta:
½ koob (100 g) Sokor
2 QW (30 mL) Biyo

Kastarka:
1 koob (200 g) Sokor
6 Ukun waaweyn
2 Ukun shaharkeeda
Far iyo suul Cusbo (Waa ka-dhaafi kartaa)
400 mL Caano qumbe
600 mL Caano Lo’aad oo kulul (aan dufan laga saarin)
½ qy Heyl shiidan

Ingrédients (Crème caramel à la Noix de Coco):

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

Pour 12 Parts

Pour le Caramel:

½ mesure (100g) de Sucre
2 cs (30 mL) d’Eau

Pour la Crème:
1 mesure (200 g) de Sucre en Poudre
6 Gros Oeufs
2 Jaunes d’Oeuf
Une Pincée de Sel (optionnel)
400 mL de Lait de Coco
600 mL de Lait Entier (chaud)

Ingredients for the Coconut Creme Caramel 

Waxa laga sameeyay Doolshe Banaaddirka qumbaha leh

Ingrédients de la Crème Caramel à la Noix de Coco

 

Steps for preparing coconut creme caramel

Sida loo diyaariyay Doolshe Banaaddirka qumbaha leh

Étapes de préparation de la crème caramel à la noix de coco

1. Put the sugar and water in a pot. 2. Cook on high heat until the sugar caramelizes (the colour of the sugar becomes dark brown). 3. Swirl the pot to coat the sides. Work fast before the caramel hardens 4. Put the sugar for the custard in a bowl. Add the eggs, egg yolks and salt. Beat lightly. 5. Add the coconut milk and mix. 6. Add the milk and mix. 7. Pour the mixture in the pot. Cover and wrap well with aluminum foil  8. Put the pot in a double boiler. Weigh down the lid. 9. Cover with aluminum and cook at on low heat for 45 minutes Cool for 8 hours or overnight. 

1. Sokorta iyo biyaha digsi yar ku-shub. 2. Dab sare ku-kari ilaa sokorta ay ka-dhalaasho ayna gaduudato. 3. Digsi si-dhaqsa ah ku-wareeji. 4. Sokorta kastarka baaquli ku-shub. Ukunta, shaharka iyo cusbada ku-dar, iskuna qas. 5. Caanaha qumbaha ku-dar. 6. Caanaha lo’aad ku-dar, si-fiicanna u-qas. 7. Digsiga yar ku-shub. Digsiga dabool, kaddibna xaanshi aluminyam ah ku-dabool. 8. digsi weyn biyo yar ku-shub. Digsiga yar dhexdhig. Mooye ama wax culus korka ka-saar. 9. Xaanshi aluminyam ah ku-dabool. Dab yar ku-kari muddo 45 daqiiqo (Foorno looma baahna). Qaboojiyaha geli muddo 8 saacadood ugu yaraan.

1. Mettre le sucre et l’eau dans une casserole. 2. Cuire à feu fort jusqu’à ce que le sucre caramélise (la couleur du sucre devient marron foncé). 3. Faire tourner la casserole pour bien recouvrir les bords. Agir vite avant que le caramel durcisse. 4. Mettre le sucre pour la crème dans un bol. Ajouter les oeufs, les jaunes d’oeuf et le sel. Battre légèrement. 5. Ajouter le lait de coco et mélanger. 6. Ajouter le lait et mélanger. 7. Verser le mélange dans la casserole. Bien couvrir avec du papier d’aluminium. 8. Mettre la casserole dans une casserole double fond à bain marie. Mettre un poids sur le couvercle. 9. Couvrir avec un papier d’aluminium et cuire à feu doux pendant 45 minutes. Réfrigérer pendant 8 heures ou toute une nuit.

Coconut Creme Caramel (doolshe banaadir qumbo leh) Crème Caramel à la Noix de Coco

 

Creme caramel with fruits - Crème caramel aux fruits

 

 

 

 

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54 Responses to Creme Caramel (Doolshe Banaaddir) Crème Caramel كريم كراميل
  1. peninah
    July 30, 2012 | 8:24 am

    looks yummy cant wait to try

    • A&L
      July 30, 2012 | 7:56 pm

      Go for it and enjoy.

  2. W. Ahmed
    July 30, 2012 | 10:42 am

    ACW, thank you for recipe, it looks a really pretty dish. I have a few questions please

    Could I use one big dish for the oven method, instead of little ramekins? If so, would I have to alter the cooking time? Also, would semi-skimmed milk work as a substitute for whole milk?

    JazakumAllahu khairan and all the best.

    • A&L
      July 30, 2012 | 10:25 pm

      Wa’alaikum as-salam warahmatullahi wabarakatuh,
      You can use a baking dish if you like, but make sure it is not too deep. The cooking time will be the same. You can use semi skimmed milk but it will not be as creamy as the full cream milk. Thank you for your questions.

  3. Nasra
    July 30, 2012 | 11:34 am

    Salaama caleykum!

    DAL-JIRKA DAHSOON aan meeshaan uga jeedaa.. sida caadada noqotey, cuno macaan iyo bandhig wanaagsan baad noo soo baneyseen..

    Mahadsaniddiin.

    • A&L
      July 30, 2012 | 10:28 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Waddankeenna oo qurux. Waa ku-mahadsan tahay faalladaada wacan.

  4. khadra
    July 30, 2012 | 12:38 pm

    Maansha Allah, looks beautiful. Thanks

    • A&L
      July 30, 2012 | 10:56 pm

      The taste is amazing too.

  5. Umu Yusra
    July 30, 2012 | 4:22 pm

    Asc wr wb? thank u thank u thank u!!! Doolshe Banaaddir sidaan u rabay lee.

    • A&L
      July 30, 2012 | 11:03 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      You are most welcome. Aad ayaa u-mahadsan tahay.

  6. fardus
    July 30, 2012 | 5:32 pm

    asalamu calykum wr wb Mashalaah inaba caadi ma aha mashalaah tabraka ilaahay waxaan idinka baryeey janatal fardowsa waad naga farxiseene ilaahay ha idinka farxiyo kan waa in aan ku tura for ciid aan u sameeya reerka inshalaah ilaahayna waxaan ka baryeey inuu i fududeeyo A$L qabrigiina ilaahay ha nuuriyo alahuma amiin asc wr wb

    • A&L
      July 30, 2012 | 11:06 pm

      Aamiin walaal. Ducadaada Ilaahey ha inoo aqbalo. Annagana faraxiina aad ayaan ugu faraxnaa. Mahadsanid walaal.

  7. saabiriina
    July 30, 2012 | 6:30 pm

    woow maasha alaah ilaah ajar iyo xasanaat ilaah ha idinka siiyo

    • A&L
      July 30, 2012 | 11:43 pm

      Mahadsanid.

  8. qali sheegow
    July 30, 2012 | 7:44 pm

    masha alah ad ayuu u qurux badanyahay
    marka an fariijka galinayo in an biyaha ka saaro miyaa
    in an daboolo miyaa mise dabolka wan ka qadanayaa thanks
    radaman kariim

    • A&L
      July 31, 2012 | 7:53 am

      Mahadsanid walaal. Biyaha kulul ka-saar bannaaka u-daa kulaylka ha ka dhaco, kaddib qaboojiyaha geli. Ilaa laba maalmood inaad dabooshid ma-ahan, ka-badan hadduu oolaado wey fiican tahay inaad dabooshid haddii kale korka ayuu ka-qalalaa.

  9. ladifa
    July 30, 2012 | 7:56 pm

    asc abayo ajar iyo xasanaat ilaah kasiyo wallashey waxaan aad kaaga codsanaya balbalo iyo lado intii ciida lagaarin hadaa awoodid mahadsanid qeer illaahy haku siiyo

  10. A&L
    July 31, 2012 | 7:57 am

    Wacalaykum assalaam waraxmatullaahi wabarakaatur,
    Insha’Allaah, waan soo dadaalaynaa. Mahadsanid.

  11. Amal
    July 31, 2012 | 12:13 pm

    Asc, where did you buy the pan that you’ve used for the stove top methode? It looks so cute:)

    Thanks and greetings,
    Amal

    • A&L
      July 31, 2012 | 10:00 pm

      Wa’alaikum as-salam warahmatullahi wabarakatuh,
      It was a gift from Kenya, but indian stores should have something similar. Thank you.

  12. Amal
    July 31, 2012 | 12:15 pm

    And can you demo how to make moos buukeni?!

    How about writing a cookbook? I would be the first to buy it!

    • A&L
      July 31, 2012 | 10:06 pm

      It is on the list, we will do it InshaAllah.
      It is not in our plans now. Maybe an ebook. Thank you very much.

  13. ayani
    August 1, 2012 | 5:09 am

    scw waaaaaaaaaaaaaaaw mhhhhhhhhhhhh thnks i have to try thnk you again and again i can see its verry swt waaaaaw shukran xabiibti jazakalahu qayr

    • A&L
      August 1, 2012 | 11:20 pm

      Thank you for your comment.

  14. Umasmaa
    August 1, 2012 | 8:14 am

    asalaamu alleeykum walaaleheyga qaaligoow aadaa umahadsantihiin maashaa allaah mandar qurxoon macaankana malasookoobikaro tiftaxal nafas maashaa allaah caleek wallaahi asiilla shuran calaa facalqeerkiina quruxda wanaaga badan xawaash kulu xamaasa waa niigu farxaa farxad aan lasookoobi karin walaalaheeyga qaaligoo hortiin reediin hareerihiin ruuur diyadiin allaah niiyeelo inshaa allaah kheer caafimaadsan farxad kuwada waara walaal jazaakallaahu kheyrakum waqeer jamiic muslim baarakallaahu fiikum dunyaa wal aaqr

    • A&L
      August 1, 2012 | 11:32 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Aad iyo aad ayaa ugu mahadsan tahay faallooyinkaada qaayaha leh iyo ducooyinkaada qiimaha badan. Ilaahey waxaan kaaga baryaynaa qayr, caafimaad iyo farxad inaad ku-waarto. Mahadsanid walaal.

  15. Zaina
    August 3, 2012 | 10:23 am

    Just wanted to say this is the best website ever! Leila your recepie are amazing, would love to see more! And it would be great if you guys publish a book too!

    • A&L
      August 4, 2012 | 6:45 pm

      Thank you for your comment. We are happy you like the website and our recipes.

  16. nagma
    August 4, 2012 | 9:25 pm

    mansha allah illah ha idinka abaal mariyo dadka cuntooyinkan noo soo qora ani 17 jir aan ahay wlhi waa xiisaynaya inaa ka riyo cuntooyinkan aa soo ban dhigteen aad ayyayna ii caawinyaan thankz for dat my allah bles u my ppl

    • A&L
      August 4, 2012 | 11:40 pm

      Waan ku-faraxnaa markaan ogaano dhalinyaradeena inay ka-faa’iidaysanayaan Xawaash. Aad iyo aad ayaa ugu mahadsan tahay faalladaada fiican. Mahadsanid.

  17. PAM
    August 9, 2012 | 6:16 pm

    I REALLY LOVE THIS IT LOOKS GOOD AND EASY

    • A&L
      August 10, 2012 | 12:18 am

      We are glad you liked it and we hope that you get the chance to make it soon. Thank you.

  18. Seynab
    August 11, 2012 | 10:55 am

    Walaal aad iyo aad baad u mahadsantihiin faacilul kheyrkaan aad
    Sameyseen ajar iyo xasanaat alaha iDinka siiyo aaaamin . Waxaan doo
    Doonayaa in aan sameeyo cream caramel caanahee ka sameeya?
    Example. 3.25 milk or. Heavy cream.

    • A&L
      August 12, 2012 | 1:31 pm

      Adigaa mahadda mudan walaal. Waxaan ka sameynay caanaha ‘full cream’-ka (3.25%) ee ‘heavy cream’ looma baahna. Mahadsanid.

  19. Manal
    August 12, 2012 | 2:37 am

    Awwww …. I love this dish and i was looking for it wax badan :(
    Mcnto, thanks a lot, lakin can we use another type of milk, we dont have caano lo’aad sadly :(

    Plz advise me on that, wanna do it as soon as possible :)

    We have only, maraaci, caano boore, caano geel iyo ari oo fresh ah, so wat do u think?!

    Thank you very much once again, u r de best as always :)

    • A&L
      August 12, 2012 | 1:55 pm

      Thank you very much for your comment. You can use Almarai (maraaci) milk which is made from cow’s milk (caano lo’aad). You can also make it from Nido powdered milk (caano boore). We haven’t tried making it from camel’s milk (caano geel) but that should be quite interesting! You reminded us of Almarai products. Please eat for us Almarai qishta with honey. :)

  20. Fatima
    November 25, 2012 | 2:00 pm

    Asc macaanto

    I have tried it today but the mix for the custard came out too watery (doing the one with cocunut milk) Don’t know what to do to harden it?
    Any tips?

    • A&L
      November 25, 2012 | 5:15 pm

      The mix itself is supposed to be watery. If you mean it did not set after baking, then either the oven temperature was too low or you didn’t bake it long enough.

      • Fatima
        November 26, 2012 | 5:28 am

        I did the second option, to put it on the stove and temperature was medium high and it was on the stove for 1 hour i think?

        • A&L
          November 26, 2012 | 8:38 pm

          The recipe says cook on low heat for 45 minutes. Did you wrap the pot with aluminum foil? Did you weigh down the lid? Did you cover everything with another aluminum to trap the steam? For this type of cooking you must weigh down the lid, otherwise water will find its way inside the pot. Also you must time the cooking period or it will turn into scrambled eggs.

  21. barlin
    February 10, 2013 | 7:08 pm

    Thank you so much for the wonderful recipe. I was wondering if you can post the video for the chocklet cake. thanks again

    • A&L
      February 10, 2013 | 8:32 pm

      You are most welcome. God willing, we will post it. Thank you for your patience.

  22. Rimaz
    February 14, 2013 | 4:32 pm

    Masha Allah Illah caqligina saliimka ah & Gacmihiinaba ha idiin daayo waa page-ka keliya aan si niyad ah usoo booqdo aad baana uga helaa hanaanka aad wax u diyaarasaan halkiina kasii wada aad baana idinkugu Mahadcelinayaa A & L

    • A&L
      February 14, 2013 | 9:44 pm

      Aamiin walaal. Aad iyo aad ayaa ugu mahadsan tahay hadalada wacan iyo ducada fiican. Ilaahay waxaan kaaga baryaynaa qayr aan dhammaan.

  23. Umu cabdulahi
    June 30, 2013 | 4:09 pm

    Asc walalaha somali oo markasta cuntoyin aan caadi heyn noo bandhiga Maasha alah aniga waan tijaabiyay first time anigoo ah uuna ii macaaday wax yar waxaan ka sameeyay caano an fat ka Laheyn waxaana ku qurxanyahay full milk any way ilaah qeeyr farabadan hakaasiiyo uqtiyay Baaraka alaahu fiik asc

    • A&L
      July 1, 2013 | 10:35 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waan ku faraxnay inaad jeclaatay. Waa ku mahadsan tahay inaad nala socodsiisay.

  24. Nasriin Abukar
    July 21, 2013 | 5:08 pm

    Asalaamu Alaaykum Walalayal, i hope all is well and Ramadan is going great for you guys and i hope Allah showers you with his mercy and blessings in this beloved month Ameen :) .. I made this today and Alhamdulilah it came out perfect jiggly in the middle and all. The only problem is it tastes really eggy i just wanted to know if that’s normal and if that’s how it is suppose to taste? And my caramel didn’t go as dark as yours it was sort of goldy and as the caramel cooled in the ramekins i could hear it cracking. Sorry for the 76 questions but i would really appreciate your answers :) .. Thanks in advance.

    • A&L
      July 22, 2013 | 4:19 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you so much for your very kind words. We are all well and everything is fine, thank God.

      It should not be too eggy, but remember this is an egg custard. Did you add cardamom? You can add vanilla instead if you like. For a darker caramel you need to brown it more, and the cracking sound is normal. Thank you for the questions. They are always welcome.

  25. fadma
    November 29, 2013 | 9:03 am

    saxanka markad cake da lasrto with hot water cookerka ma lagaline mise with out the water and aluminyam

    • A&L
      December 2, 2013 | 5:48 pm

      Saxanka waa in biyo lagu shubaa. Fiidiyaha ka daawo.

  26. Halima
    December 5, 2013 | 4:42 am

    Asc waa idin salaamay walaalaheey qaaliga eh waa mara kii igu horeeysey aan soo boqdo xawaash waa ka hela masha alah su؛‎ bur malagu darayo miyan dursho banadir mahsanid

    • A&L
      December 5, 2013 | 8:57 pm

      Ku soo dhowoow goobta Xawaash. Noocaan bur laguma daro.

  27. Sahro Ahmed Koshin
    April 4, 2014 | 3:06 pm

    Dear A&L,
    I dont have an oven and not able to find one here in Somalia. How can i prepare the same creme caramel with the hot water option using charcoal?

    Please let me know. Thank you both ever so much for your support.

    Sahro

    • A&L
      April 7, 2014 | 1:55 am

      Dear Sahro,

      Thank you for your comment. The method is explained in the third paragraph of the introduction. We wrote: “Since there were no ovens in most Somali homes, creme caramel was cooked in a pot set inside a larger pot that has water in it. Charcoal fire was used and, to provide even heat, hot embers were put on the lid of the smaller pot. No lid was used on the larger pot.”

      Make sure the water level should not be higher than half the height of the smaller pot. Make sure also the heat is not too high and is just enough for a soft boil, otherwise you will end up with scramble eggs.

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.