Kazandibi

Name: Kazandibi
Cook time: 160 min
Total time: 160 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1 l Whole Milk; 200g Granulated Sugar; 50g Rice Flour; 50g Starch, wheat starch or corn starch; 30g Unsalted Butter, for greasing the pan; 50g Powdered Sugar, to coat the pan for caramelization

Kazandibi is a classic Turkish milk pudding that's silky and tender with a delectably caramelized top. This version thickens with rice flour and starch for a smooth, sliceable texture, then gets a quick blast under the broiler to create a fragrant, browned crust that contrasts beautifully with the creamy interior.

Kazandibi is a classic Turkish milk pudding that's silky and tender with a delectably caramelized top. This version thickens with ... Show more

Traditional Turkish Recipe

Health Grade

E+ · Indulgent

Rating

4.0

Time

2 hrs30 min

Price

0,26 €

Calories

366 kcal

vegetarian

low calorie

gluten free

low sodium

Method

Prep the pan

Lightly grease a wide, shallow pan with unsalted butter, then sprinkle in powdered sugar and tilt the pan so it clings in a very thin, even layer. Tap out any loose sugar; too much will clump and burn before it can caramelize.

Mix the pudding base

In a saucepan, whisk together the whole milk, granulated sugar, rice flour, and starch (wheat starch or corn starch) until the mixture is completely smooth and no dry pockets remain. Scrape the bottom and corners well so the pudding cooks evenly.

Cook the pudding

Set the saucepan over medium heat and cook, whisking constantly, for about 8 to 10 minutes until the mixture thickens into a glossy pudding and ribbons off the whisk in slow trails. Keep it moving so it doesn't catch on the bottom, then cook for 1 to 2 more minutes to take off any raw starch taste.

Caramelize the pan

Set the prepared pan over low heat and let the sugar coating melt into a thin amber layer, about 3 to 5 minutes. As soon as it looks evenly caramelized and smells nutty, pour in the hot pudding and spread it quickly into an even layer with a spatula.

Chill until set

Let the pudding cool until it is no longer steaming, then refrigerate it for 2 hours until firm enough to unmold cleanly. The chill time helps the caramelized layer release in one piece.

Unmold and serve

Run a thin knife around the edges, set a serving platter on top of the pan, and flip in one confident motion so the caramelized side ends up on top. Slice into squares or wedges and serve chilled.

Ingredients

Method

For 6 servings

Adjust servings

For the milk pudding

1 l Whole Milk
200g Granulated Sugar
50g Rice Flour
50g Starch, wheat starch or corn starch

For the caramelized bottom

30g Unsalted Butter, for greasing the pan
50g Powdered Sugar, to coat the pan for caramelization

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

366 kcal

18% of Daily kcal

Protein

6.2 g

12% RDI

Fat

9.7 g

5.5g sat fat

Carbs

64 g

23% RDI

Sugar

50 g

100% RDI

Fiber

0.3 g

1% RDI

Salt

0.1 g

2% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.3 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

For the milk pudding

1 l Whole Milk
200g Granulated Sugar
50g Rice Flour
50g Starch, wheat starch or corn starch

For the caramelized bottom

30g Unsalted Butter, for greasing the pan
50g Powdered Sugar, to coat the pan for caramelization

🧂 Plus ~1g of salt

Kazandibi

Method

Prep the pan

Mix the pudding base

Cook the pudding

Caramelize the pan

Chill until set

Unmold and serve

Ingredients

Method

For the milk pudding

For the caramelized bottom

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the milk pudding

For the caramelized bottom

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