Kazandibi is a delicious Turkish dessert pudding similar to creme brulee. These simple instructions will guide you in preparing this quick and easy dish using only a few ingredients.
(The name Kazandibi comes from "burnt bottom of the pot" in reference to the caramelized crust created by the bottom of the pot during cooking.)
Step 1: Ingredients
Ingredients (Figure 1): 7 cups whole milk3/4 cup rice flour 1/4 cups corn starch
(Betty Crocker Gluten Free Rice Flour Blend may be substituted in place of rice flour and starch) 1 cup sugar 3 tablespoon powdered sugar 5 drops vanilla extract1/8 cups margarine or butter (for greasing)
Step 2: Tools
Tools: Measuring cups (Figure 3)
1/4 cup (60 mL) required 1 cup (240 mL) also recommendedMedium mixing bowl (6-8 cups or 1.4-1.9 L) Large mixing pot (10-12 cups or 2.4-2.8 L) (Figure 2) Cast Iron Skillet (10 in. or 25.4 cm) (Figure 2) Large mixing spoon
(a wooden spoon will help protect your skillet) Plastic spatula Oven mitt or hot padAt least 6 ft. (1.8 m) aluminum foilStovetop cooking range Refrigerator
Step 3: Safety
Safety: Cooking can be an artful process. Make sure you allow ample room to work free of hazards. Hot surfaces may produce burns upon contact. Do not handle hot surfaces with your bare hands. Use caution as range may produce open flame or very hot element. Do not leave objects or ingredients near the heating range. Users with applicable food allergies should not prepare or ingest Kazandibi.
Please observe the following warnings while preparing Kazandibi.
Step 4: Flour Mixture
Flour mixture (Figure 4): Combine 1 cup milk with 3/4 cups rice flour in medium mixing bowl and mix well. Continue to mix while adding 1/4 cup corn starch. Attempt to reduce lumps by mixing well until the mixture is thick and creamy.
Preparation time: 3-4 minutes
Using rice flour and corn starch:
Combine 1 cup milk with 1 cup Betty Crocker Rice Flour Blend in medium mixing bowl. Continue mixing until thick and creamy.
Using Betty Crocker Rice Flour Blend (Optional):
Step 5: Pudding Mixture
Pudding mixture: Add 6 cups milk and 1 cup sugar to the large mixing pot (Figure 5). Heat on medium-high to bring mixture to a slow boil, stirring frequently until the sugar is completely dissolved.
Preparation time: ~10 minutes
*Warning: Mixture should not boil rapidly. Remember to keep stirring so that milk does not burn.* Once mixture is at a slow boil, add 5 drops of vanilla and stir. Slowly add the flour mixture, stirring continuously as pudding mixture will quickly thicken. Continue stirring pudding mixture for 1-2 minutes then remove from heat (Figure 6). Cover with foil and set aside.
Step 6: Sugar Coating
Sugar Coating Grease the surface of the cast iron skillet with 1/8 cup butter or margarine as shown in Figure 7. Using a spoon, carefully sprinkle powdered sugar evenly on the greased surface of the skillet. Use a quick and controlled side-to-side motion to apply sugar evenly (Figure 8).
Preparation Time: 2-3 minutes
Tip: Use the bottom of the spoon to smooth any gaps in the sugar coating. The bottom of the pan should be completely covered in a thin layer of sugar (~1/8 in. or 3 mm) as shown in Figure 9.
Step 7: Caramelized Crust
Caramelized Crust: Heat cast iron skillet on medium high until sugar begins bubbling (Figure 10). Once most of the sugar is dark orange, pour 1/3 of the pudding mixture into the skillet to create an even layer of crust (~1/4 in. or 6 mm thick).
Preparation time: ~10 minutes
Tip: For convenience, you may transfer the pudding mixture to a Pyrex measuring cup to pour as shown in Figure 11.
Reduce heat and allow pudding and sugar to boil together.
Tip: for best results use a thin and even layer of pudding.Once black or amber bubbles begin to penetrate the pudding surface, turn heat off and let the mixture cool for 5 minutes as shown in Figure 12.
Step 8: Putting it all together
Putting it all together: Once the crust in the skillet has cooled, pour the remaining pudding mixture on top to form an even layer, as shown in Figure 13.
Preparation time: overnight
*Warning: the bottom crust is very fragile and should not be disturbed for any reason.* Allow mixture to cool, cover with foil and refrigerate overnight. Cut into squares and serve crust side up using plastic spatula.
Your delicious Kazandibi is finished. Enjoy!