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Turkish Burned Milk Pudding (Kazandibi)

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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.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes plus 6 hours chilling
  • Yield: 12 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Turkish
  • Diet: Vegetarian

Ingredients

  • 1 chickpea-size piece of mastic
  • 1 1/2 cups (300 g) granulated sugar, divided (plus 1 teaspoon for grinding mastic)
  • 1/2 cup (60 g) cornstarch
  • 1/2 cup (55 g) all-purpose flour
  • 3 cups (475 ml) whole milk
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups cold water (for dissolving cornstarch and flour)

Instructions

  1. Grind the mastic with 1 teaspoon sugar using a mortar and pestle until powdered. Set aside.
  2. In a bowl, whisk together cornstarch and flour. Gradually add cold water and whisk until completely smooth.
  3. In a large saucepan over medium heat, combine milk and the remaining sugar (1 1/2 cups minus 1 teaspoon). Stir until sugar dissolves.
  4. 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.
  5. 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.
  6. Move the pan gently over the heat to caramelize evenly until deep chocolate brown, just before black.
  7. Remove from heat. Stir ground mastic and vanilla into the remaining pudding, briefly return to a boil while stirring.
  8. Carefully pour the hot pudding over the caramelized base.
  9. Cool at room temperature, then refrigerate at least 6 hours or overnight until fully set.
  10. 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).
  • Store refrigerated up to 3 days, tightly covered.
  • Best served chilled; do not reheat.

Nutrition

Find it online: https://savorymomskitchen.com/turkish-burned-milk-pudding-kazandibi/