How to make
Beat the eggs with the sugar and milk for the creme caramel. Caramelize the sugar and pour the resulting caramel at the bottom of a cake form.
Mix the ingredients for the layer and pour it over the egg mixture on top of caramel in the form. Initially, the mixture for the cake layer is going to sink in but will rise again during baking.
Bake the Kodrit Kadir dessert in a preheated 360°F (180 °C) oven in a water bath. It's ready once it starts to come off the sides.
Leave the prepared dessert to cool in the water bath and only then syrup it with warm milk. Invert into a suitable platter.
Serve it completely cooled.
An absolutely amazing taste!
