Turkish Kazandibi Recipe by Chef Arman Uz
User Reviews
4.9
Turkish Kazandibi Recipe by Chef Arman Uz
Description
Turkish Kazandibi by Chef Arman Uz starts with heating buffalo milk, fresh cream, and sugar while stirring until the sugar dissolves. A mixture of cornflour, arrowroot, and mastic is added, and the mixture is cooked with constant stirring until thickened and boiled. Cinnamon adds a subtle warm spice.
A portion of the pudding mixture is then ladled into a metal pan placed over a burner and heated to burn the milk layer evenly, producing a deep chocolate brown caramelized bottom. The remainder of the pudding is then poured over the burnt layer. The dish is allowed to cool completely and refrigerated for at least six hours to set.
The finished Kazandibi is cut into squares and served by flipping so the burnt side is on the bottom, offering a contrast between the creamy pudding and its rich, caramelized layer. This dessert showcases a balance between silky texture and deep caramel flavor unique to Turkish cuisine.
Ingredients
- 400 ml buffalo milk
- 400 ml fresh cream
- 90 grams sugar
- 10 grams cornflour
- 3 grams mastic
- 5 grams ground cinnamon
- 50 grams arrowroot
Instructions
Kazandibi Recipe – Turkish Milk Pudding
- In a large saucepan over medium heat, heat milk, cream and sugar stirring occasionally, until sugar dissolves.
- Add, mastic cornflour and arrowroot. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes.
- Boil for 30 seconds, then remove from heat.
- Put a metal baking pan over a medium-high burner and ladle in about 1 cup (250 ml) of the mixture, or enough to just cover bottom of pan.
- Let the pan heat to thoroughly burn the milk mixture.
- To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color.
- Bring the mixture back to a boil, then pour it over burned pudding in baking pan.
- Let cool, then cover and refrigerate for at least 6 hours.
Plating:
- Cut into small squares and transfer with a spatula to individual serving plates, burned bottoms up.
- Dust with cinnamon.
- Optional : Serve with sour cherry jam and shaved white chocolate.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 200g | 67% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Sugar | 100g | 200% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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