25min 4 ppl
Kazandibi (Turkish Burnt Milk Pudding)
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 8 steps
Medium: 31–60 min or 7–12 steps
290 kcalper person
Protein 7g
Carbs 46g
Fats 9g
About this dish
A silky milk pudding scented with mastic and deliberately scorched in the pan until its underside turns deep caramel, then rolled or sliced to show off the burnt, lacquered crust.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted buttermelted, for greasing the tray15 g
- Milk1000 ml
Dried Goods
- Caster sugarfor caramelizing the base of the tray50 g
- Caster sugar150 g
- Cornflourmixed with a little cold milk to a smooth paste60 g
Spices & Seasonings
- Masticcrushed to a fine powder with a little sugar1 g
Utensils
- Baking tray
- Saucepan
- Mixing bowl
- Pastry brush
Method
1
Brush the base of a shallow metal baking tray with the melted butter.
Approx. 3 minutes
2
Scatter the caster sugar for caramelizing evenly over the buttered base and set the tray over low direct heat until the sugar melts and turns a deep amber.
Approx. 8 minutes
3
Remove the tray from the heat and leave the caramel to set while you make the pudding.
Approx. 2 minutes
4
Heat the milk and remaining caster sugar in a saucepan, stirring until the sugar dissolves.
Approx. 6 minutes
5
Stir the cornflour paste and the crushed mastic into the milk and cook over medium heat, stirring constantly, until it thickens into a smooth, glossy pudding.
Approx. 12 minutes
6
Pour the hot pudding evenly over the set caramel in the tray.
Approx. 4 minutes
7
Once cool, cover and refrigerate for at least three hours until firm.
Approx. 2 minutes
8
Return the tray to direct heat for a few minutes until the underside is deeply scorched, then loosen the edges and roll or slice into portions with the burnt side showing.
Approx. 13 minutes
