Kazandibi
Kazandibi is a classic Turkish caramelized milk pudding, known for its unique browned, almost burnt bottom layer. This dessert offers a delightful contrast between the creamy, sweet pudding and the slightly bitter, chewy caramelized crust. It's a comforting treat often served chilled.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 359 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 mlmilk
- 150 ggranulated sugar
- 50 grice flour
- 20 gcornstarch
- 5 mlvanilla extract
- 15 gbutter
garnish
- 10 gpowdered sugar(optional)
- 0.5 tspcinnamon(optional)
Equipment
spatula · medium bowl · knife · whisk · heavy-bottomed pot · large non-stick pan
The method
Step by step
- 1
In a medium bowl, whisk together a small amount of the milk with the rice flour and cornstarch until a smooth slurry forms; set aside.
About 2 min
- 2
Pour the remaining milk into a heavy-bottomed pot. Add the granulated sugar and heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm.
About 5 min
- 3
Gradually whisk the rice flour and cornstarch slurry into the warm milk mixture in the pot. Continue to whisk constantly to prevent lumps.
About 3 min
- 4
Bring the mixture to a gentle boil, then reduce the heat to low and continue to simmer, stirring frequently, until the pudding thickens to a consistency similar to thick cream, about 10-15 minutes.
About 15 min
Cook’s note: The pudding should coat the back of a spoon.
- 5
Remove the pot from the heat and stir in the vanilla extract.
About 1 min
- 6
Choose a large, flat-bottomed, non-stick pan (preferably copper or a heavy stainless steel) that is at least 28-30 cm in diameter. Spread the butter evenly across the bottom of the pan.
About 2 min
Cook’s note: A wider pan allows for a larger caramelized surface.
- 7
Sprinkle an even, thin layer of granulated sugar over the buttered bottom of the pan.
About 1 min
- 8
Pour the hot pudding mixture carefully into the prepared pan, spreading it evenly.
About 1 min
- 9
Place the pan over medium-high heat. Cook without stirring, rotating the pan occasionally, until the bottom layer of the pudding caramelizes and turns a dark golden brown, almost black in spots. This can take 5-10 minutes.
About 10 min
Cook’s note: You should hear sizzling and smell the caramel. Use a thin spatula to gently lift an edge and check the color.
- 10
Once caramelized, remove the pan from the heat and let the pudding cool at room temperature for about 30 minutes.
About 30 min
- 11
Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and firm.
About 2 hr
- 12
To serve, loosen the edges of the pudding with a knife. Using a spatula, cut the pudding into rectangular or square pieces about 5x10 cm.
About 2 min
- 13
Carefully roll each piece of pudding, caramelized side out, onto a serving plate.
About 2 min
Cook’s note: This creates the traditional 'rolled' appearance, showcasing the caramelized bottom.
- 14
Optionally, dust with powdered sugar and a sprinkle of cinnamon before serving.
About 1 min
Per serving
Nutrition
- Calories
- 359.1kcal
- Protein
- 9.6g
- Carbs
- 67.8g
- Fat
- 5.8g
- Fibre
- 0.5g
- Sugar
- 52.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kazandibi tightly covered in the refrigerator.
Kazandibi is traditionally served chilled and not reheated.
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