Authentic Kazandibi Recipe (Burnt Milk Pudding)
Literally translating to "bottom of the cauldron," Kazandibi is a milk pudding with a dark, caramelized crust. It is the caramelized cousin of Tavuk Göğsü.
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Recipe Details
Ingredients
Shopping List
- 6 cups MilkWhole milk is best
- 1 cup SugarPlus 4 tbsp for the tray
- 3 tbsp Rice FlourPirinç unu
- 3 tbsp Corn StarchMısır nişastası
- 2 tbsp FlourAll-purpose
- 1 tbsp ButterFor greasing the tray
- 1 tsp Vanilla ExtractOr 1 packet vanilla sugar
- 1 tsp CinnamonFor garnish (optional)
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Step-by-Step Instructions
Step 1
In a large pot, whisk together the milk, 1 cup of sugar, rice flour, corn starch, and flour until no lumps remain.
Chef's Tip: Do this before turning on the heat.
Step 2
Cook over medium heat, stirring constantly with a whisk. It is crucial not to stop stirring, or it will clump.
Step 3
Once the mixture boils and thickens to a pudding consistency, lower the heat and simmer for 2-3 minutes. Remove from heat and stir in the vanilla.
Step 4
Prepare the tray: Generously butter the bottom of a rectangular metal baking tray (borcam won't work on the stove). Sprinkle the remaining 4 tbsp of sugar evenly over the butter.
Chef's Tip: Metal trays conduct heat best for burning.
Step 5
Pour 2 ladles of the hot pudding over the sugar layer and spread it thinly. Place the tray over medium-high heat on the stove.
Step 6
Rotate the tray constantly so every part of the bottom gets equal heat. Cook until the sugar caramelizes and turns a deep dark brown (almost black). You will smell the caramel.
Chef's Tip: Don't be afraid of the burnt smell; that's the point!
Step 7
Once the bottom is burnt, carefully pour the rest of the pudding over it. Let it cool to room temperature, then refrigerate for at least 4-6 hours (overnight is best).
Step 8
To serve, cut into squares. Use a spatula to lift the caramelized bottom and flip it over so the burnt side is on top. Roll it up if you like.
Chef's Tip: Wet your knife for clean cuts.
Congratulations!
You've successfully prepared an authentic Turkish dish. Enjoy your delicious creation!
About This Recipe
Kazandibi is one of the most unique desserts in the Turkish repertoire. Its name literally means "bottom of the cauldron," referring to the deliberate burning of the pudding's bottom layer to create a caramelized, chewy crust.
The Caramelization Technique
The magic happens in the final step. The cooked pudding is poured into a tray dusted with sugar (and sometimes butter). It is then placed over a high flame, rotated constantly, until the sugar and the bottom layer of the pudding burn into a rich, dark brown crust. The smell of burnt sugar tells you it's ready.
With or Without Chicken?
Traditionally, Kazandibi is made from Tavuk Göğsü (Chicken Breast Pudding). However, modern "Muhallebi Kazandibi" skips the chicken fibers for a smoother, vegetarian-friendly dessert. This recipe creates the classic texture without the meat.
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