Kazandibi

5 from 6 votes

Kazandibi is a classic Turkish milk pudding with a creamy custard base and a golden caramelized bottom. It is served cold, either cut into squares or rolled with the browned side on top.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Turkish

Diet: Gluten Free, Vegetarian

Servings: portions

Calories: 392kcal

Author: Ayla Clulee

Ingredients

3 ⅓ cups full-fat milk (whole milk) (800 ml)
¾ cup double cream or heavy cream (200 ml)
⅓ cup wheat starch (45 grams)
⅓ cup corn starch (45 grams)
1 cup sugar (200 grams)
¼ teaspoon mastic gum (1 tear)
1 teaspoon vanilla paste (optional)
1 ½ tbsps unsalted butter (20 grams)
cinnamon powder (to garnish)

US Customary - Metric

Instructions

Prepare the Custard

Place 1 tablespoon of the sugar and the mastic gum in a mortar and pestle. Crush them well, then set aside.
Place ¾ of the milk, the heavy cream, and the remaining sugar in a saucepan. Bring it to a boil over medium heat.
Mix the remaining milk with the wheat starch and cornstarch in a bowl to make a smooth slurry.
Add the slurry to the boiling milk mixture, whisking continuously to avoid lumps. Keep stirring until the mixture comes to a boil and thickens. Remove the pan from the heat.
Add the crushed mastic or vanilla paste, if using, along with the butter. Whisk until smooth.

Caramelise the Custard

Sprinkle a couple of tablespoons of sugar over the bottom of a heatproof glass pan or metal pan. I use a 12 inch x 8 inch / 30 cm x 21 cm pan, but you can use a slightly smaller pan if you want a thicker pudding.
Spread ¼ of the custard over the sugar. Place the pan over high heat and rotate it continuously so all areas are exposed to the heat evenly.
Cook for 10 to 15 minutes, or until the sugar caramelizes and the bottom becomes rich golden brown.
You can gently spread the custard with a silicone spatula or wooden spoon if needed.
When the bottom has enough color, remove the pan from the heat.
Add the remaining custard on top of the caramelized layer and spread it evenly. Let it cool to room temperature.
Refrigerate overnight, or for at least 6 hours.
Before serving, cut the Kazandibi into squares, or cut it into longer strips and roll them gently onto serving plates.
Garnish with cinnamon powder or nuts if you like.

Video

Notes

Use whole milk for the best texture.
Heavy cream makes the pudding richer and creamier.
Crush the mastic gum with a little sugar before adding it to the custard.
You can use vanilla paste instead of mastic gum.
Use a heatproof glass pan or a metal pan for caramelizing the bottom. A glass pan makes it easier to check the color underneath.
Move the pan continuously over the heat so the bottom caramelizes evenly.
A golden brown bottom is enough. Don’t let it turn black or bitter.
Chill the pudding for at least 6 hours, but overnight is best.
You can this Turkish burnt milk pudding into squares if rolling feels tricky.
Keep leftovers covered in the refrigerator for up to 5 days.
Do not freeze Kazandibi.

Nutrition