Discover Kazandibi, one of Turkey’s most popular desserts, with a history that traces back to the Ottoman Palace kitchens. The key to this recipe is its unique technique of caramelizing the bottom of the pudding directly on the stove, creating a delicious burnt layer and an unforgettable texture.
Ingredients
- Butter, for greasing
- Sugar, for dusting
- 8 cups of milk
- 1.5 cups of sugar
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1 tbsp of butter
Instructions
1. Prepare the pan: Generously grease the bottom of a metal baking pan with butter. Then, sprinkle sugar over the entire greased surface, spreading it evenly. Set aside.
2. Mix the dry ingredients: In a large saucepan, with the heat still off, sift in the flour and cornstarch.
3. Create the cream base: Add the sugar and milk to the saucepan. Using a whisk, mix well until all dry ingredients are completely dissolved in the milk.
4. Cook the cream: Place the saucepan over medium heat, stirring constantly to prevent the cream from sticking to the bottom. Continue this process until the mixture visibly begins to thicken.
5. Finish the cream: As soon as the cream starts to thicken, add the tablespoon of butter and continue to stir vigorously until it thickens a bit more and becomes smooth. Turn off the heat.
6. Caramelize the bottom: Place the reserved baking pan directly over the stove burner on low heat. Move the pan around so that the sugar on the bottom melts and forms a golden caramel. Turn off the heat.
7. Create the burnt layer: With the heat off, pour a small ladle of the hot cream over the caramel in the pan and spread it carefully without mixing. Turn the heat back on to low and move the pan over the flame. The cream at the bottom will start to bubble and “stick,” creating the signature caramelized layer of Kazandibi. Continue until the entire bottom is golden brown.
8. Assemble the pudding: Pour the remaining cream into the pan over the caramelized layer. Spread it evenly with a spatula to create a smooth and level surface.
9. Chill: Place the pan in the refrigerator and let it cool for at least 3 hours, or until the pudding is completely firm.
10. Serve: To serve, wet the blade of a knife and cut the pudding into squares or rectangles. You can serve the pieces as they are or carefully roll them up for a more traditional look.