Kazandibi (caramelized-bottom milk pudding)

Kazandibi means "bottom of the cauldron": the bottom of the milk pudding is deliberately scorched, creating a caramelized, slightly bitter layer. A classic of Istanbul's confectioners.

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Method

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1. Lightly butter a heavy-bottomed metal baking dish about 20×30 cm, and sprinkle evenly with the icing sugar.
2. In a small amount of the milk, mix the rice flour and starch until smooth.
3. Bring the remaining milk to a boil with the granulated sugar, then stir in the starch mixture, stirring constantly, and cook over low heat for 10-12 minutes until it's a thick, glossy cream. Stir in the vanilla sugar at the end. ⏱ Timer: 10 min
4. Place the dish over the stovetop and heat over medium heat until the sugar underneath caramelizes to a deep amber (about 5-8 minutes), moving the dish so it burns evenly. ⏱ Timer: 5 min
5. Carefully pour the hot cream over the caramelized bottom, and keep it over the heat for 1-2 more minutes so the bottom of the cream browns too.
6. Let cool, then chill, covered, for at least 4 hours.
7. Cut into slices, and roll or fold the slices with the caramelized side facing up. Sprinkle with cinnamon and serve.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• You need a heavy-bottomed dish that can go on the stovetop; a glass baking dish won't take it.
• Don't burn the sugar black, or it turns bitter; pour the cream on once it's deep brown.

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