Kazandibi (Turkish Burnt Milk Pudding) Recipe
Introduction
Kazandibi is a traditional Turkish dessert with a creamy, milky texture and a signature caramelized top. The name “Kazandibi†means “bottom of the panâ€, referring to the caramelized layer created by cooking the pudding until it forms a delicious golden-brown crust. It is often flavored with vanilla and cinnamon, making it a perfect balance of sweetness and warmth. This dessert is a lighter alternative to heavy cakes and pastries while still being rich in flavor and texture.
History of Kazandibi
Kazandibi dates back to the Ottoman Empire, where it was created in the royal kitchens as a luxurious treat for the sultans. Originally made with chicken breast pudding (Tavuk Göğsü Kazandibi), modern versions omit the meat and focus on the creamy, caramelized pudding. Today, it is one of the most beloved desserts in Turkey, Greece, and the Middle East.
Benefits of Kazandibi
• Rich in Calcium: Made with milk, this dessert provides essential calcium for strong bones.
• Light and Refreshing: Unlike heavy cakes, Kazandibi is soft, creamy, and easy to digest.
• Naturally Sweetened: Can be made with minimal sugar or honey for a healthier option.
• Gluten-Free Option: Easily adaptable for those with gluten sensitivities.
• Perfect for All Ages: Loved by kids and adults alike due to its smooth texture.
Ingredients
For the Pudding
• 4 cups whole milk
• ½ cup granulated sugar
• ½ cup cornstarch (or rice flour for a traditional touch)
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
For the Caramelized Layer
• 2 tbsp granulated sugar
• 1 tsp cinnamon (optional, for dusting)
Instructions
Step 1: Prepare the Caramelized Layer
1. Sprinkle 2 tbsp of sugar evenly on the bottom of a non-stick pan.
2. Place the pan over low-medium heat and let the sugar melt and caramelize, turning a golden-brown color.
3. Swirl the pan gently to ensure an even caramel layer. Remove from heat and set aside.
Step 2: Make the Pudding Mixture
1. In a separate saucepan, combine milk, sugar, and vanilla. Heat over medium heat, stirring occasionally.
2. In a small bowl, mix cornstarch with ½ cup cold milk to create a smooth slurry.
3. Slowly pour the slurry into the warm milk while stirring constantly to prevent lumps.
4. Continue cooking, stirring continuously, until the mixture thickens to a custard-like consistency.
5. Remove from heat and stir in butter for a smooth texture.
Step 3: Combine & Cook
1. Pour the hot pudding mixture over the caramelized sugar in the pan.
2. Smooth the top with a spatula.
3. Cook on low heat for 10-15 minutes until the bottom turns a deeper caramel brown.
Step 4: Cool & Serve
1. Let the pudding cool to room temperature, then refrigerate for at least 2 hours.
2. Once set, slice and roll each piece onto a plate with the caramelized side up.
3. Dust with cinnamon for added flavor.
Cooking Methods
Classic Stovetop (Traditional Method)
This method ensures an authentic burnt-bottom layer using a pan over direct heat.
Oven-Baked Method
• Pour the mixture into a heatproof dish and bake at 375°F (190°C) until the top caramelizes.
• Broil for 5 minutes to deepen the golden-brown crust.
No-Burn Version (For a Softer Texture)
• Skip caramelizing the sugar and serve as a plain milk pudding with cinnamon on top.
Nutritional Information (Per Serving)
• Calories: ~180 kcal
• Protein: 5g
• Fat: 4g
• Carbohydrates: 30g
• Calcium: 15% of daily intake
(Values may vary based on ingredients used.)
Who Will Love This Dessert?
• Milk Pudding Lovers: Fans of custards, flans, and puddings will adore this.
• Dessert Enthusiasts: If you enjoy creamy, caramelized textures, this is for you.
• Kids & Elders: The soft texture makes it easy to eat and digest.
• People Avoiding Heavy Desserts: It’s light, refreshing, and not overly sweet.
Conclusion
Kazandibi is a simple yet elegant dessert that brings together the creaminess of milk pudding with the irresistible taste of caramelized sugar. Whether you’re making it for a special occasion or a cozy night in, this dish is sure to impress. Try it today and enjoy a taste of Ottoman history!