كريم كراميل
- English
- Creme Caramel
- Soomaali
- Doolshe Banaaddir
- Français
- Crème Caramel
بقلم ليلى وعبدالله · ·
لم تُترجم بعد إلى العربية. تُعرض بـالإنجليزية.
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.
شاهد
المقادير
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
For the caramel
For the custard
Coconut creme caramel: for the caramel
Coconut creme caramel: for the custard
طريقة التحضير
اضغط على الخطوة لتعليمها كمنجزة.
Cardamom Creme Caramel
Put the sugar and water in a sauce pan.
Cook on high heat until the sugar caramelizes (the colour of the sugar becomes dark brown).
Pour the caramel in the ramekins and swirl. Work fast before the caramel hardens. Let them cool down completely.
For the custard, combine the sugar, eggs, egg yolks, and salt. Beat lightly.
Temper the mixture with 3 Tbsp hot milk. Add the cardamom and mix.
Add the remainder of the milk and mix. Pour into the ramekins.
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.
Turn a knife through the ramekin.
Flip into a plate and enjoy.
Coconut Creme Caramel
Creme Caramel Creme Caramel Ingredients for the Coconut Creme Caramel Steps for preparing coconut creme caramel Put the sugar and water in a pot.
Cook on high heat until the sugar caramelizes (the colour of the sugar becomes dark brown).
Swirl the pot to coat the sides. Work fast before the caramel hardens
Put the sugar for the custard in a bowl. Add the eggs, egg yolks and salt. Beat lightly.
Add the coconut milk and mix.
Add the milk and mix.
Pour the mixture in the pot. Cover and wrap well with aluminum foil
Put the pot in a double boiler. Weigh down the lid.
Cover with aluminum and cook at on low heat for 45 minutes Cool for 8 hours or overnight.
التعليقات
54 تعليقشكرًا! سيظهر تعليقك بعد مراجعته.
حدث خطأ. يُرجى المحاولة مرة أخرى.
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
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.
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
Ku soo dhowoow goobta Xawaash. Noocaan bur laguma daro.
saxanka markad cake da lasrto with hot water cookerka ma lagaline mise with out the water and aluminyam
Saxanka waa in biyo lagu shubaa. Fiidiyaha ka daawo.
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.
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.
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
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waan ku faraxnay inaad jeclaatay. Waa ku mahadsan tahay inaad nala socodsiisay.