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Kodrit Kadir recipe from of 20-01-2016 [Updated on 28-08-2018]
Kodrit Kadir is an Arabic dessert, at least that's what people say;) It is a sort of creme caramel with the addition of a chocolate mixture that almost magically becomes a delicious and soft base when cooked. Although it seems like a very complex recipe, do not be discouraged, because in reality it is much easier to make than it seems and then it is a dessert that is definitely too greedy not to try it. The flavor of the kodrit kadir improves the next day, when the caramel has penetrated well into the pudding layer and the flavors are perfectly blended.This morning I'm struggling with Carnival recipes, I tried a traditional Neapolitan recipe and a variant of castagnole, if my experiments will come well as I hope, you will soon see the recipes on the blog;) Now I leave you because the oven timer has sounded, I run away to check that nothing has burned, kisses;)
How to do the Kodrit Kadir
Start by preparing the pudding dough.
Beat the eggs with the sugar until the dough is light and swollen.
Heat the milk with the vanilla pod, then remove the vanilla and add the warm milk to the eggs.
In a separate bowl, prepare the chocolate mixture.
Whip the egg with the sugar.
Also add oil and milk slowly.
Finally add the sifted and amalgamated powders (cocoa flour and yeast).
Prepare the caramel (if you are multi-tasking you can start preparing it earlier, and making the dough while cooking the caramel).
Put the water and sugar in a thick-bottomed non-stick pan and start cooking over medium-high heat, stirring occasionally.
Continue until you get a nice amber caramel.
Pour the caramel into the donut mold (you don't need to butter it), trying to cover the bottom entirely and at least partially the edges.
Add the pudding mixture.
Then also add the chocolate mixture, trying to distribute it on the surface.
Place the mold inside another larger mold, which you will fill with about 2 fingers of water, for cooking in a bain-marie. 180 ° C.
Leave to cool, refrigerate for at least 3-4 hours, then turn the mold upside down on a serving dish.
Gently remove the mold from the Kodrit Kadir (if necessary help yourself by first detaching the edges with a knife) and serve.