How to make
First make the caramel by putting the sugar in the saucepan on the stove. Wait for it to melt, but be careful not to burn it. Pour the prepared caramel into a cake tin (16 cm).
Put the milk for the Crème Caramel on the stove with the sugar. Wait for it to melt but not boil. Turn it off, add the vanilla and set it aside.
In a bowl, crack the three eggs and mix well with a wire whisk. Add the milk in a thin stream, stirring constantly. Add the Baileys and stir. Pour the mixture over the caramel.
Make the base by beating the egg with the sugar until creamy. Add the oil, Baileys and milk. Without stopping to mix, add the flour, baking powder and cocoa.
Carefully pour the mixture over the crème caramel. Don't worry, it'll stay on top.
Place the mold with kodrit kadir in a deep baking pan. Fill with cold water. Bake in a cold oven at 340°F (170°C) for about an hour.
If you notice it starting to boil, you can add a few ice cubes to the water to stop the process.
Remove and leave the kodrit kadir with baileys to cool in the water, then refrigerate overnight.
Great Arabic Kodrit Kadir!
