How to cook
Beat the eggs with the vanilla and 3 tbsp sugar. Add the beaten eggs to the milk and stir well.
Caramelize the remaining 10 tbsp sugar. Once the caramel is ready, remove it from the stove and add the butter. Stir well.
Pour the ready caramel into a cake form or other form of choice. Then pour on a small part of the egg-milk mixture. Arrange the chopped cozonac on top and pour on the remaining egg-milk mixture.
Bake in a water bath in a 356°F (180 °C) oven until ready.
Leave the ready Creme Caramel Cozonac to cool and invert onto a platter. Bon appetit!