TURKISH BURNED MILK PUDDING (KAZANDIBI)
This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée. The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that's gently perfumed with mastic. You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops. But if you can't get it, feel free to substitute more vanilla extract, using a full teaspoon for the recipe. You need to make this at least 6 hours ahead so it has a chance to firm up. Making it a day or two ahead is even better. You will need a flameproof 9-by-13-inch metal baking pan - as long as it's made entirely of metal without an enamel coating, it should work. Avoid glass, which will shatter.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 6h45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, grind mastic with 1 teaspoon sugar.
- In a medium bowl, dissolve cornstarch and flour in 1 1/2 cups cold water.
- In a large saucepan over medium heat, heat milk and remaining sugar, stirring occasionally, until sugar dissolves. Whisk in cornstarch and flour mixture. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes. Boil for 30 seconds, then remove from heat.
- Put a 9-by-13-inch flameproof metal baking pan over a medium-high burner and ladle in about 1 cup milk mixture, or enough to just cover bottom of pan. Let the pan heat to thoroughly burn the milk mixture. To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. (Make sure to wear oven mitts.) The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color, just shy of black. Set the baking pan aside.
- Add vanilla and the mastic mixture to milk mixture in saucepan. Bring the mixture back to a boil, then pour it over burned pudding in baking pan. Let cool, then cover and refrigerate for at least 6 hours.
- Cut into small squares and transfer with a spatula to individual serving bowls, layering several pieces in each bowl, burned bottoms up.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 2 grams, Carbohydrate 59 grams, Fat 4 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 31 grams
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AN ALL AMERICAN CARTEL LLC
[email protected]I can't wait to try this recipe.
Alahya Cloe
[email protected]This recipe is a keeper.
Lisa marie Vera
[email protected]5 stars!
Shotak Mondal
[email protected]This is one of the best desserts I've ever had. I highly recommend it!
Balo Malik
[email protected]I'm definitely going to be making this pudding again. It's the perfect dessert for any occasion.
benjamin ademola
[email protected]This pudding is so rich and creamy. I love the way the crispy top contrasts with the soft, creamy interior.
abunaw catherine
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of milk desserts. But I'm so glad I did! This pudding is amazing.
Chloe Mallia
[email protected]I've never made Turkish burned milk pudding before, but this recipe made it easy. It turned out great!
Agyekum Boadi
[email protected]This is a great recipe for beginner cooks. It's simple to follow and doesn't require any special ingredients.
Ryan Muhawish
[email protected]I love the fact that this dessert can be made ahead of time. It's perfect for busy weeknights.
Manish Khan
[email protected]I've made this pudding several times, and it's always a hit with my family and friends.
Madinah Mercy
[email protected]This is the perfect dessert to serve after a heavy meal.
sachin Gamming
[email protected]I'm not a big fan of milk desserts, but this one is an exception. It's so light and airy.
Prosen jit
[email protected]This is a great dessert to make for a special occasion.
Berbadr Pakhrin 12 Pakhrin 12
[email protected]I love the way this pudding looks. It's so elegant and impressive.
Anastasia Maghradze
[email protected]The crispy top is my favorite part. It's so crunchy and flavorful.
Udochukwu John martins
[email protected]This is one of my favorite desserts. It's so easy to make, and it always turns out perfect.
Rakibah Mustafa
[email protected]I've never had anything like this before, but I'm so glad I tried it. The flavor is unlike anything else. It's sweet, but not too sweet, and has a slight smokiness to it.
Sanaa Alrehawi
[email protected]This Turkish burned milk pudding, or kazanbi, is absolutely delicious! The flavor is rich and caramelized, and the texture is smooth and creamy. I loved the contrast between the crispy top and the soft, creamy interior.