Kazandibi (Caramelized Milk Pudding)

Method

1. Whisk the cornstarch with 1 cup of the cold milk in a bowl until completely smooth. Whisk in 3/4 cup of the sugar and the salt.
2. Heat the remaining 4 cups of milk in a heavy, wide pot over medium heat until steaming (about 170°F / 77°C). Do not let it boil.
3. Pour the cornstarch mixture into the hot milk in a thin stream while whisking constantly. Cook over medium heat for 12 to 15 minutes, whisking, until the pudding is thick enough to coat the back of a spoon and bubbles pop slowly on the surface. Off the heat, stir in the butter, vanilla and mastic if using.
4. Scatter the remaining 1/4 cup sugar evenly over the bottom of a dry 9-inch (23 cm) heavy, flat-bottomed pan and set it over medium heat. Let the sugar melt and darken to deep amber without stirring, swirling the pan gently, about 4 minutes. Watch closely, because it goes from amber to burnt quickly.
5. Pour the hot pudding slowly over the caramel, then cook over medium-low heat for 5 minutes without stirring, so the bottom of the pudding takes on a dark golden crust.
6. Remove from the heat and let the pan cool at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours until the pudding is fully set.
7. Dip the bottom of the pan briefly into warm water, then run a thin knife around the edge. Cut the pudding into 8 squares, lift each one out with a flat spatula and turn it over so the caramel side faces up on the serving plate.

Nutrition per serving

Calories

221

Protein

5g

Carbs

36g

Fat

6g

Fiber

0g

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · dessert · kazandibi · milk pudding · caramel · chilled