Turkish Burned Milk Pudding, known as Kazandibi, is a delicate and elegant Ottoman dessert featuring a deeply caramelized bottom layer and a soft, wobbly milk pudding on top. The contrast between the toasted, almost smoky base and the creamy, gently perfumed pudding creates a dessert that is both simple and unforgettable.
Why You’ll Love This Recipe
This pudding delivers a beautiful balance of textures and flavors. The caramelized bottom develops a deep, toasted-marshmallow flavor reminiscent of crème brûlée, while the top remains silky, smooth, and lightly sweet.
It’s made with pantry staples like milk, sugar, flour, and cornstarch, yet the final result feels refined and special. The recipe can be prepared a day or two in advance, making it perfect for gatherings or dinner parties. Once chilled and set, it slices neatly and presents beautifully with its signature dark underside displayed on top.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 chickpea-size piece of mastic
1½ cups (300 grams) granulated sugar, divided (plus 1 teaspoon for grinding mastic)
½ cup (60 grams) cornstarch
½ cup (55 grams) all-purpose flour
3 cups (475 milliliters) whole milk
¼ teaspoon vanilla extract
1½ cups cold water (for dissolving cornstarch and flour)
Directions
Using a mortar and pestle, grind the chickpea-size piece of mastic together with 1 teaspoon of the granulated sugar until it becomes a fine powder. Set aside.
In a medium bowl, combine the cornstarch and flour. Gradually whisk in 1½ cups cold water until completely smooth and free of lumps.
In a large saucepan over medium heat, pour in the whole milk and add the remaining 1½ cups minus 1 teaspoon granulated sugar. Stir occasionally until the sugar fully dissolves.
Slowly whisk the cornstarch and flour mixture into the milk. Continue stirring constantly to prevent sticking. Cook until the mixture thickens and comes to a boil, about 15 minutes. Once boiling, cook for an additional 30 seconds, stirring continuously, then remove from heat.
Place a flameproof 9-by-13-inch metal baking pan directly over a medium-high burner. Ladle about 1 cup of the pudding mixture into the pan, just enough to cover the bottom evenly.
Allow the bottom layer to burn and caramelize. Carefully move the pan back and forth over the heat to ensure even browning. The color should become a deep chocolate brown, just shy of black. The darker the caramelization, the more pronounced the flavor.
Remove the pan from the heat. Stir the ground mastic and vanilla extract into the remaining pudding mixture in the saucepan. Bring it briefly back to a boil while stirring.
Carefully pour the hot pudding mixture over the caramelized layer in the baking pan.
Let the pudding cool at room temperature. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
To serve, cut into small squares. Use a spatula to lift and stack several pieces in each serving bowl with the burned sides facing upward.
Servings and timing
Servings: 12 servings
Preparation time: 20 minutes
Cooking time: 25 minutes
Chilling time: At least 6 hours
Total time: About 45 minutes, plus chilling time
Variations
If you cannot find mastic, substitute with 1 full teaspoon of vanilla extract for a more pronounced vanilla flavor.
For a more traditional variation, omit the mastic entirely and keep the pudding plain with vanilla only.
You can also lightly grease the metal pan with butter and sprinkle a thin layer of powdered sugar before adding the first layer of pudding to encourage deeper caramelization.
For a gluten-free version, replace the all-purpose flour with a gluten-free all-purpose flour blend designed for thickening.
Storage/Reheating
Store the pudding tightly covered in the refrigerator for up to 3 days. Keep it well sealed to prevent it from absorbing refrigerator odors.
This dessert is meant to be served chilled and should not be reheated, as warming it will soften the structure and compromise the signature caramelized layer.
FAQs
What does mastic taste like?
Mastic has a subtle pine-like, slightly resinous aroma with a delicate sweetness. It adds a unique fragrance rather than a strong flavor.
Can I skip the mastic?
Yes. If you cannot find mastic, simply increase the vanilla extract to 1 teaspoon for a fragrant alternative.
Why must I use a metal pan?
A fully metal, flameproof pan is necessary to create the caramelized bottom layer directly over the stovetop. Glass pans can shatter and should not be used.
How dark should the bottom layer be?
Aim for a deep chocolate brown color, just before it turns black. This ensures a rich flavor without excessive bitterness.
Can I make this dessert ahead of time?
Yes. In fact, it’s better when made at least 6 hours in advance. Making it a day ahead improves texture and flavor.
How do I know when the pudding mixture is thick enough?
The mixture should become noticeably thick and come to a boil. It should coat the back of a spoon and leave a clear line when you run your finger through it.
Can I halve the recipe?
Yes. Simply divide all ingredients in half and use a smaller metal pan suitable for stovetop use.
Why is my pudding lumpy?
Lumps usually occur if the cornstarch and flour are not fully dissolved in cold water or if the mixture isn’t stirred constantly while cooking.
Can I freeze Kazandibi?
Freezing is not recommended, as it can alter the texture and make the pudding watery once thawed.
How should I serve it?
Cut into squares and layer a few pieces in a bowl with the caramelized side facing up to showcase the signature burned surface.
Conclusion
Turkish Burned Milk Pudding (Kazandibi) is a beautiful example of how simple ingredients can transform into something extraordinary. With its rich caramelized base and soft, creamy top, it delivers both elegance and comfort in every bite. Whether served at a dinner gathering or enjoyed as a make-ahead treat, this timeless dessert brings a taste of tradition to your table.
A classic Turkish dessert featuring a deeply caramelized bottom layer and a silky, custard-like milk pudding top. Kazandibi delivers a delicate balance of toasted flavor and creamy sweetness.
1 1/2 cups cold water (for dissolving cornstarch and flour)
Instructions
Grind the mastic with 1 teaspoon sugar using a mortar and pestle until powdered. Set aside.
In a bowl, whisk together cornstarch and flour. Gradually add cold water and whisk until completely smooth.
In a large saucepan over medium heat, combine milk and the remaining sugar (1 1/2 cups minus 1 teaspoon). Stir until sugar dissolves.
Slowly whisk the cornstarch mixture into the milk. Stir constantly and cook about 15 minutes until thickened and boiling. Boil 30 seconds more, then remove from heat.
Place a flameproof 9×13-inch metal pan directly over a medium-high burner. Ladle about 1 cup pudding into the pan to coat the bottom.
Move the pan gently over the heat to caramelize evenly until deep chocolate brown, just before black.
Remove from heat. Stir ground mastic and vanilla into the remaining pudding, briefly return to a boil while stirring.
Carefully pour the hot pudding over the caramelized base.
Cool at room temperature, then refrigerate at least 6 hours or overnight until fully set.
Cut into squares and serve with the caramelized side facing upward.
Notes
Use only a flameproof metal pan to safely caramelize the base.
Stir constantly while thickening to prevent lumps.
The darker the caramelization, the deeper the flavor (avoid fully blackened for bitterness).
