Kazandibi: Creamy Turkish Caramelized Milk Pudding Recipe
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.
- 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
