{"id":554,"date":"2022-09-19T17:39:00","date_gmt":"2022-09-19T20:39:00","guid":{"rendered":"https:\/\/vaitempero.com\/?p=554"},"modified":"2025-08-04T17:46:09","modified_gmt":"2025-08-04T20:46:09","slug":"kazandibi-el-famoso-pudin-turco-que-se-carameliza-en-la-sarten","status":"publish","type":"post","link":"https:\/\/vaitempero.com\/?p=554&lang=es","title":{"rendered":"Kazandibi: El Famoso Pudin Turco que se Carameliza en la Sart\u00e9n"},"content":{"rendered":"\n<p>Descubre el Kazandibi, uno de los postres m\u00e1s famosos de Turqu\u00eda, con una historia que se remonta a las cocinas del Palacio Otomano. El gran diferencial de esta receta es su t\u00e9cnica \u00fanica de caramelizar el fondo del pudin directamente sobre el fuego, creando una capa quemada deliciosa y una textura inolvidable.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"ast-oembed-container \" style=\"height: 100%;\"><iframe loading=\"lazy\" title=\"Kazandibi -  uma sobremesa turca\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/pHDH-v_UinQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mantequilla para engrasar<\/li>\n\n\n\n<li>Az\u00facar para espolvorear<\/li>\n\n\n\n<li>8 tazas de leche<\/li>\n\n\n\n<li>1,5 tazas de az\u00facar<\/li>\n\n\n\n<li>1 taza de harina de trigo<\/li>\n\n\n\n<li>1\/2 taza de maicena (almid\u00f3n de ma\u00edz)<\/li>\n\n\n\n<li>1 cucharada de mantequilla<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Modo de Preparo<\/h2>\n\n\n\n<p><strong>1. Prepare la bandeja:<\/strong> Engrase generosamente el fondo de una bandeja de metal con mantequilla. Luego, espolvoree az\u00facar por toda la superficie engrasada, esparciendo bien. Reserve.<\/p>\n\n\n\n<p><strong>2. Mezcle los ingredientes secos:<\/strong> En una olla grande, con el fuego a\u00fan apagado, tamice la harina y la maicena.<\/p>\n\n\n\n<p><strong>3. Cree la base de la crema:<\/strong> A\u00f1ada el az\u00facar y la leche a la olla. Con un batidor de varillas, mezcle bien hasta que todos los ingredientes secos est\u00e9n completamente disueltos en la leche.<\/p>\n\n\n\n<p><strong>4. Cocine la crema:<\/strong> Lleve la olla a fuego medio, removiendo constantemente para evitar que la crema se pegue al fondo. Contin\u00fae el proceso hasta que la mezcla comience a espesar visiblemente.<\/p>\n\n\n\n<p><strong>5. Finalice la crema:<\/strong> En cuanto la crema comience a espesar, a\u00f1ada la cucharada de mantequilla y contin\u00fae removiendo en\u00e9rgicamente hasta que espese un poco m\u00e1s y quede suave. Apague el fuego.<\/p>\n\n\n\n<p><strong>6. Caramelice el fondo:<\/strong> Coloque la bandeja reservada directamente sobre el fuego de la estufa a fuego bajo. Mueva la bandeja para que el az\u00facar del fondo se derrita y forme un caramelo dorado. Apague el fuego.<\/p>\n\n\n\n<p><strong>7. Cree la capa quemada:<\/strong> Con el fuego apagado, vierta un peque\u00f1o cuchar\u00f3n de la crema caliente sobre el caramelo en la bandeja y exti\u00e9ndalo con cuidado, sin mezclar. Encienda el fuego bajo de nuevo y mueva la bandeja sobre la llama. La crema del fondo comenzar\u00e1 a burbujear y a &#8220;pegarse&#8221;, creando la capa caramelizada caracter\u00edstica del Kazandibi. Contin\u00fae hasta que toda la base est\u00e9 dorada.<\/p>\n\n\n\n<p><strong>8. Monte el pudin:<\/strong> Vierta el resto de la crema en la bandeja sobre la capa ya caramelizada. Exti\u00e9ndala bien con una esp\u00e1tula para dejar la superficie lisa y uniforme.<\/p>\n\n\n\n<p><strong>9. Refrigere:<\/strong> Lleve la bandeja al refrigerador y deje enfriar durante un m\u00ednimo de 3 horas, o hasta que el pudin est\u00e9 completamente firme.<\/p>\n\n\n\n<p><strong>10. Sirva:<\/strong> Para servir, humedezca la hoja de un cuchillo y corte el pudin en cuadrados o rect\u00e1ngulos. Puede servir los trozos tal cual o enrollarlos con cuidado para una presentaci\u00f3n m\u00e1s tradicional.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Descubre el Kazandibi, uno de los postres m\u00e1s famosos de Turqu\u00eda, con una historia que se remonta a las cocinas del Palacio Otomano. El gran diferencial de esta receta es su t\u00e9cnica \u00fanica de caramelizar el fondo del pudin directamente sobre el fuego, creando una capa quemada deliciosa y una textura inolvidable. Ingredientes Modo de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[294,25,104],"tags":[],"class_list":["post-554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-turca","category-recetas","category-recetas-dulces"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2025\/08\/maxresdefault-1-1.webp?fit=1280%2C720&ssl=1","jetpack-related-posts":[{"id":410,"url":"https:\/\/vaitempero.com\/?p=410&lang=es","url_meta":{"origin":554,"position":0},"title":"Quent\u00e3o tradicional: sencillo y sabroso","author":"Vai Tempero","date":"17 de junho de 2021","format":false,"excerpt":"https:\/\/youtu.be\/-bVOye2xiTg?cc_load_policy=1 En Brasil, el vino caliente se conoce en la regi\u00f3n sur como \"quent\u00e3o\" y consiste en una mezcla caliente de vino, jengibre, az\u00facar y especias como clavo y canela. 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150gPimienta negra al gustoCeboll\u00edn picado al gusto.Col forrajera picada: unos 150 g Como hacer Sofre\u00edr la cebolla y\u2026","rel":"","context":"Em &quot;Festa Junina&quot;","block_context":{"text":"Festa Junina","link":"https:\/\/vaitempero.com\/?cat=332&lang=es"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/06\/Miniatura.png?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/06\/Miniatura.png?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/06\/Miniatura.png?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/06\/Miniatura.png?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/06\/Miniatura.png?fit=1200%2C675&ssl=1&resize=1050%2C600 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