Doolshe Banaaddir

Name: Doolshe Banaaddir
Prep time: 20 min
Cook time: 55 min
Total time: 345 min
Yield: 6
Cuisine: Somalie
Ingredients: 500 ml pasteurised whole milk; 3 medium eggs and 1 yolk, about 170 g total without shells; 70 g sugar for custard; 60 g sugar for caramel; 20 ml drinking water for caramel; ½ tsp ground cardamom; Hot water for water bath, not in custard

🍮 Six Somali cardamom creme caramels, gently baked in water bath and chilled, no sponge cake batter.

Ingredients

500 ml pasteurised whole milk
3 medium eggs and 1 yolk, about 170 g total without shells
70 g sugar for custard
60 g sugar for caramel
20 ml drinking water for caramel
½ tsp ground cardamom
Hot water for water bath, not in custard

Preparation

Preheat static oven 160 °C, six oven-safe 150 ml ramekins in deep pan. Heat caramel sugar and 20 ml water to amber about five to eight minutes, never touch.

Carefully share caramel among ramekins and let set. Heat milk and cardamom until steaming hot without hard boil.

Lightly mix eggs yolk and 70 g sugar without foam. Gradually stir hot milk into eggs to temper, then strain fine to remove lumps.

Divide six ramekins. Add hot water around halfway up sides, never inside custard. Loosely cover pan with foil and carefully place oven.

Bake water bath about forty to fifty minutes until set with slightly trembling centre and about 80–82 °C at heart. Extend in small intervals if liquid. Carefully remove ramekins from bath.

Cool about thirty minutes then refrigerate 4 °C or below at least four hours, within two hours after cooking. Release edge with thin blade and unmould cold onto six plates. One custard per portion.