Turkish Caramelized Milk Pudding
Kazandıbi
This creamy, silky pudding has a distinctive caramelized bottom layer that creates a beautiful contrast of flavors - sweet, slightly bitter caramel paired with delicate vanilla-scented milk custard. The dessert has an elegant golden-brown top when served upside down, revealing the caramelized layer that gives it its name. This is the perfect make-ahead dessert that impresses guests with its sophisticated appearance and comforting, nostalgic taste.
Ingredients
Instructions
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Make caramel layer
Combine 100g sugar with 50ml water in a heavy-bottomed saucepan. Cook over medium heat for 8-12 minutes, swirling occasionally until it turns deep amber color and smells caramelized. Pour immediately into your serving dish, tilting to coat the bottom evenly. Do not stir the caramel with a spoon or it will crystallize.
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Prepare cornstarch mixture
Take 200ml of the cold milk and whisk it thoroughly with cornstarch in a small bowl for 2-3 minutes until completely smooth with no lumps visible. Set aside at room temperature. Do not skip this step or your pudding will have lumps.
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Heat remaining milk
Pour the remaining 800ml milk into a heavy-bottomed saucepan and add 150g sugar. Heat over medium-low heat for 5-7 minutes, stirring occasionally until the sugar dissolves completely and the milk is steaming but not boiling. Do not let it boil or the milk will curdle.
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Combine and thicken
Slowly pour the cornstarch mixture into the hot milk while whisking continuously over medium-low heat for 8-10 minutes until the mixture thickens to coat the back of a spoon. Add vanilla extract and whisk for 1 more minute. Do not stop stirring or the bottom will burn.
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Add butter
Remove from heat and immediately whisk in butter for 1-2 minutes until fully incorporated and the mixture is glossy and smooth. The pudding should have a creamy, pourable consistency. Do not add butter while still on heat or it will separate.
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Pour over caramel
Carefully pour the hot pudding mixture over the caramelized sugar layer in your dish. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours until completely set and chilled. Do not move or shake the dish while cooling.
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Caramelize the top
Before serving, use a kitchen torch or place under a hot broiler for 2-3 minutes to caramelize the top surface until golden brown and slightly charred in spots. Watch carefully to prevent burning. Do not skip this step as it creates the signature kazandıbi appearance.
Tips
Cooking Tips
For the smoothest texture, strain the pudding mixture through a fine-mesh sieve before pouring over the caramel to remove any small lumps that might have formed during cooking.
Alternatives
If you don't have cornstarch, you can substitute with the same amount of rice flour, which will give a slightly different texture but equally delicious results with a more traditional taste.
Serving & Storage
Serve chilled in individual portions, running a knife around the edges before inverting onto plates to show the caramelized layer. Store covered in refrigerator for up to 3 days, and caramelize the top just before serving for best appearance.
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