Name: Kazandibi: Creamy Turkish Caramelized Milk Pudding Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 25 min
Cuisine: Turkish
Ingredients: 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup rice flour; 1 tsp vanilla extract; 2 tbsp unsalted butter; 1/2 cup granulated sugar (for caramel topping)

Introduction

Kazandibi is a traditional Turkish dessert known for its creamy texture and unique caramelized top. This rich rice flour pudding is simple to make and offers a delightful balance of sweetness and caramel flavor that’s sure to impress your guests.

A square dessert with two visible layers is presented on a white plate; the bottom layer is thick and white with a soft, fluffy texture, while the top layer is a thin, golden-brown caramelized crust that shines with a slightly glossy finish, showing a darker brown center. The edges are smooth but show a small bite taken out from the front right side, revealing the airy inside. The plate is placed on a white marbled surface, and the lighting highlights the creamy texture of the dessert and the shiny crispness of the caramel top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups whole milk
1/2 cup granulated sugar
1/4 cup rice flour
1 tsp vanilla extract
2 tbsp unsalted butter
Additional sugar for caramel topping

Instructions

Step 1: In a saucepan over medium heat, combine the whole milk, granulated sugar, rice flour, and vanilla extract. Stir constantly to prevent lumps and cook until the mixture thickens, about 10 to 15 minutes.
Step 2: Pour the thickened pudding into greased ramekins or a single baking dish. Let it cool to room temperature, then refrigerate for at least three hours to set.
Step 3: For the caramel topping, melt additional sugar in a clean pan over medium heat until it turns a golden brown color. Carefully pour this caramel over the chilled pudding.
Step 4: Run a knife gently around the edges of the pudding to loosen it. Flip each ramekin or the baking dish onto a serving plate so the caramelized side is on top. Serve immediately.

Tips & Variations

Use low heat when caramelizing sugar to avoid burning and create a smooth, rich topping.
For a richer flavor, stir in a tablespoon of unsalted butter once the pudding has thickened.
Try sprinkling ground cinnamon or crushed pistachios on top for extra aroma and texture.

Storage

Store leftover Kazandibi covered in the refrigerator for up to 2 days. Reheat gently in a warm oven if desired, but the dessert is traditionally enjoyed chilled with the caramel topping intact.

How to Serve

A close-up image shows a square dessert with two layers on a white plate. The top layer is thin, glossy, and caramel brown with a slightly textured finish. The bottom layer is thicker, creamy white, and smooth, making up most of the dessert's height. A spoon is cutting a small triangular piece from the corner, showing the soft and firm texture of both layers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk for Kazandibi?

Yes, you can substitute whole milk with 2% or skim milk, but the dessert may be slightly less creamy. For a richer texture, full-fat milk or even a combination with cream works best.

How do I prevent the pudding from sticking to the ramekins?

Make sure to grease the ramekins thoroughly with butter before pouring in the pudding. Running a knife around the edges before flipping also helps release the dessert without breaking it.

Kazandibi: Creamy Turkish Caramelized Milk Pudding Recipe

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★★★★★

4.8 from 62 reviews

Kazandibi is a traditional Turkish dessert featuring a creamy, caramelized milk pudding with a unique burnt bottom layer. Made by thickening milk with rice flour and sugar, it is chilled and topped with a luscious caramel glaze, then inverted to showcase its signature caramelized surface. This comforting and elegant dessert offers a delicate vanilla flavor and a creamy texture contrasted by the rich caramel top.

Author: Marco
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 3 hours 25 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: Turkish

Ingredients

Scale

Main Ingredients

2 cups whole milk
1/2 cup granulated sugar
1/4 cup rice flour
1 tsp vanilla extract
2 tbsp unsalted butter

Caramel Topping

1/2 cup granulated sugar (for caramel topping)

Instructions

Prepare the pudding mixture: In a saucepan over medium heat, combine whole milk, sugar, rice flour, and vanilla extract. Stir constantly using a whisk or spoon to prevent lumps, and continue heating until the mixture thickens to a custard-like consistency, which typically takes about 10 to 15 minutes.
Chill the pudding: Pour the thickened pudding into greased ramekins or a single baking dish. Let it cool down at room temperature, then refrigerate for at least three hours to allow it to set firmly.
Make the caramel topping: In a separate pan over medium heat, melt additional sugar without stirring until it turns a golden brown caramel color. Be careful not to burn the sugar.
Apply caramel topping: Pour the hot caramel evenly over the chilled pudding, covering the surface completely.
Serve the Kazandibi: Run a knife gently around the edges of the pudding to loosen it, then carefully invert the ramekins or baking dish onto serving plates so that the caramelized surface is on top. Serve immediately for best flavor and texture.

Notes

It is important to stir the pudding mixture constantly while cooking to avoid lumps and burning.
The caramel can harden quickly, so pour it immediately over the pudding after melting.
Using whole milk ensures a creamy texture; substitute with 2% milk for a lighter version if desired.
The dessert is best served chilled but caramel topping is warmed to provide a contrast in texture.
For easier removal, grease ramekins well or use a non-stick baking dish.

Keywords: Kazandibi, Turkish dessert, caramel milk pudding, rice flour pudding, caramelized pudding