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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Haromaya Tube
[email protected]This kazanebi is the best I've ever had. I highly recommend this recipe.
Five simp
[email protected]I've never had kazanebi before, but I'm glad I tried this recipe. It was delicious.
Chilufya Mubanga
[email protected]This was my first time making kazanebi, and it turned out great. I will definitely be making it again.
kami popit
[email protected]I'm not a big fan of milk pudding, but I really enjoyed this kazanebi.
M. Hammad yousaf
[email protected]This recipe is a little bit time-consuming, but it's worth it. The kazanebi was amazing.
Amaka Eze
[email protected]I love the flavor of this kazanebi. The caramelized sugar crust is so good.
Diaz Lawrence
[email protected]This was a delicious and easy dessert to make. I will definitely be making it again.
Sampija Harmony
[email protected]I've made this kazanebi recipe several times, and it always turns out great. It's a favorite dessert in my family.
Md Fahat
[email protected]This recipe is a great way to use up leftover milk. The kazanebi was delicious, and it was a fun dessert to make.
Rohit Syangtan
[email protected]I'm not a big fan of milk pudding, but I really enjoyed this kazanebi. The caramelized sugar crust was the perfect complement to the creamy pudding.
john caplins
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The kazanebi was a huge hit with my friends and family.
Ariana Bumblebee
[email protected]I love kazanebi, and this recipe is one of the best I've tried. The milk pudding was creamy and flavorful, and the caramelized sugar crust was perfectly crispy.
Sujata Pariyar
[email protected]This was my first time making kazanebi, and I was really happy with how it turned out. The flavor was amazing, and the texture was perfect.
Janice Latimer
[email protected]I've never made kazanebi before, but this recipe made it easy. The instructions were clear and concise, and the result was delicious.
Shefat Parvez
[email protected]This recipe is a keeper! The kazan nanosdibi turned out perfect, with a beautiful golden crust and a creamy, velvety center. My family loved it.