How to Make Kazandibi

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

How to Make Kazandibi

Ingredients (Figure 1):

  • 7 cups whole milk
  • 3/4 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 extract
  • 1/8 cups margarine or butter (for greasing)

    Step 2: Tools

    How to Make Kazandibi
    How to Make Kazandibi


  • Measuring cups (Figure 3)
  • 1/4 cup (60 mL) required
  • 1 cup (240 mL) also recommended
  • Medium 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 pad
  • At least 6 ft. (1.8 m) aluminum foil
  • Stovetop cooking range
  • Refrigerator

    Step 3: Safety

    Please observe the following warnings while preparing Kazandibi.

  • 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.

    Step 4: Flour Mixture

    How to Make Kazandibi

    Flour mixture (Figure 4):
    Preparation time: 3-4 minutes

    Using rice flour and corn starch:

  • 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.

    Using Betty Crocker Rice Flour Blend (Optional):

  • Combine 1 cup milk with 1 cup Betty Crocker Rice Flour Blend in medium mixing bowl.
  • Continue mixing until thick and creamy.

    Step 5: Pudding Mixture

    How to Make Kazandibi
    How to Make Kazandibi

    Pudding mixture:
    Preparation time: ~10 minutes

  • 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.
    *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

    How to Make Kazandibi
    How to Make Kazandibi
    How to Make Kazandibi

    Sugar Coating
    Preparation Time: 2-3 minutes

  • 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).
    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

    How to Make Kazandibi
    How to Make Kazandibi
    How to Make Kazandibi

    Caramelized Crust:
    Preparation time: ~10 minutes

  • 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).
    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

    How to Make Kazandibi

    Putting it all together:
    Preparation time: overnight

  • 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.
    *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!


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