Kazandibi
User Reviews
5
Kazandibi
Description
The Kazandibi recipe uses full-fat milk and double cream combined with wheat starch and cornflour to produce a thick, creamy custard base. Sugar and a hint of mastic gum or vanilla paste enhance the flavor. After boiling and thickening the custard on the stove, a portion is caramelized by cooking it over high heat in a sugar-coated heatproof tray, rotating to evenly brown the sugar. This creates a burnt layer that defines the dessert. The pudding is cooled fully before slicing, which helps the custard set and hold its shape.
The caramelized surface adds a bittersweet element contrasting with the silky smoothness of the custard underneath. A light dusting of cinnamon powder can be used to garnish and balance the sweetness. This dessert is traditionally enjoyed chilled and can be cut into squares or rolled strips when plated.
Using a heat-resistant tray like Pyrex makes it easier to monitor the caramelization. It is important to rotate the tray constantly to avoid burning spots and to achieve an even color. Let the pudding cool down to room temperature before refrigerating for best texture and slicing ease.
Ingredients
- 800 ml milk full-fat (whole
- 200 ml double cream or heavy cream
- 45 g wheat starch
- 45 g cornflour
- 200 g sugar
- 1 g mastic gum
- 1 teaspoon vanilla paste (optional)
- 20 g butter unsalted
- cinnamon to garnish, powder
Instructions
Preparing the Custard
- In a mortar and pestle add 1 tablespoon of the sugar, and the mastic, and crush them well. Set it aside.
- Place ¾ of the milk, cream and sugar in a pan and bring it to a boil over medium heat.
- Mix the rest of the milk with cornflour and starch in a bowl and turn it into a slurry.
- Add the slurry into boiling milk and stir continuously to avoid it clumping until the mixture comes to a boil and thickens.
- Remove the pan from the heat, add the mastic (or vanilla paste) along with the butter, and whisk.
Caramelising the Custard
- Sprinkle a couple of tablespoons of sugar to cover the bottom of a heatproof glass tray or metal pan. I used a tray the size of 30 cm x 21 cm (12" x 8") but you can use a smaller size if you want your pudding thicker.
- Spread ¼ of the pudding over the sugar, place the tray over high heat and rotate it continuously so all the areas are exposed to the heat evenly.
- Cook it for 10 to 15 minutes or until the sugar is caramelized and the bottom of the dessert becomes a rich, golden brown. You can help spread it by gently using a silicone spatula or a wooden spoon.
- When you've achieved the desired colour, remove the tray from the heat. Add the rest of the pudding on top of the caramelised custard.
- Let it cool down to room temperature before refrigerating it overnight, or a minimum of 6 hours.
- Before serving, you can either cut the Kazandibi into squares or make longer strips and roll them gently as you put them on the serving plate.
- Garnish with cinnamon powder or nuts for extra flavour!
Notes
- Use a heatproof tray such as Pyrex to monitor caramelizing the pudding easily.
- Rotate the tray continuously while cooking over high heat to caramelize evenly without burning.
- Allow the pudding to cool at room temperature before refrigerating to help it set.
- Cut the Kazandibi into squares or roll longer strips gently before serving.
- Optionally, sprinkle cinnamon powder on top for added flavor and visual appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 63mg | 3% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 799IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 196mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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