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Kazandibi

Serves 4 to 6 Dessert vegetarian, Desserts

Kazandibi

Kazandibi is a beloved dessert originating from the pudding shops of Istanbul, where it is crafted with a careful balance of ingredients and a touch of nostalgia. Traditionally, this dish is a staple in Turkish homes, where it's lovingly prepared and shared among family and friends, embodying the warmth of communal dining without needing a special occasion.

The perfect Kazandibi boasts a creamy, melt-in-the-mouth texture with a subtly sweet flavor. The caramelized bottom layer offers a delightful contrast, providing a slight chewiness against the soft, milky pudding. Enjoy it at room temperature, where its comforting simplicity shines, bringing a taste of Istanbul's culinary tradition to your table.

Ingredients

  • 1 Lmilk
  • 100 gsugar
  • 40 gstarch
  • 20 gflour
  • 1 tbspbutter

Method

  1. Begin by bringing 1 liter of milk to room temperature. This helps ensure even cooking and prevents the milk from curdling when heated. While waiting, measure out 100 grams of sugar, 40 grams of starch, and 20 grams of flour, keeping them ready for the next step.
  2. In a medium-sized saucepan, combine the milk with the sugar, starch, and flour. Whisk the mixture thoroughly to dissolve the dry ingredients completely, ensuring there are no lumps. This step is crucial for a smooth custard texture.
  3. Place the saucepan over medium heat and begin to cook the mixture, stirring constantly with a wooden spoon or a heat-resistant spatula. As the mixture heats, it will start to thicken. Continue stirring until it reaches a pudding-like consistency, which should be smooth and thick enough to coat the back of your spoon.
  4. Once the desired thickness is achieved, remove the saucepan from the heat. Add 1 tablespoon of butter to the mixture and stir until the butter is fully melted and incorporated. This adds richness and a silky texture to the custard.
  5. Prepare a large, shallow baking dish by lightly greasing it with butter. Pour the custard into the dish, spreading it evenly. Place the dish over a low flame on the stovetop, allowing the bottom layer to caramelize. This step is essential for achieving the signature burnt bottom of Kazandibi. You'll know it's ready when the edges turn a deep golden brown and emit a sweet, caramelized aroma.
  6. Once the bottom is caramelized, remove the dish from the heat and let it cool to room temperature. Then, transfer it to the refrigerator to chill for at least two hours. Chilling helps the custard set firmly, making it easier to slice and serve.
  7. To serve, cut the Kazandibi into squares or rectangles. Use a spatula to carefully lift each piece, ensuring you scrape up the caramelized bottom layer. Serve chilled, allowing the contrast of the creamy custard and the burnt bottom to delight your guests.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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