How to Make Kazandibi

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Introduction: 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

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

    Tools:

    • 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

      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

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

      Using rice flour and corn starch:

      1. Combine 1 cup milk with 3/4 cups rice flour in medium mixing bowl and mix well.
      2. Continue to mix while adding 1/4 cup corn starch.
      3. Attempt to reduce lumps by mixing well until the mixture is thick and creamy.


      Using Betty Crocker Rice Flour Blend (Optional):

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

      Step 5: Pudding Mixture

      Pudding mixture:
      Preparation time: ~10 minutes

      1. Add 6 cups milk and 1 cup sugar to the large mixing pot (Figure 5).
      2. 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.*
      3. Once mixture is at a slow boil, add 5 drops of vanilla and stir.
      4. Slowly add the flour mixture, stirring continuously as pudding mixture will quickly thicken.
      5. Continue stirring pudding mixture for 1-2 minutes then remove from heat (Figure 6).
      6. Cover with foil and set aside.

      Step 6: Sugar Coating

      Sugar Coating
      Preparation Time: 2-3 minutes

      1. Grease the surface of the cast iron skillet with 1/8 cup butter or margarine as shown in Figure 7.
      2. 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.
      3. 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:
      Preparation time: ~10 minutes

      1. Heat cast iron skillet on medium high until sugar begins bubbling (Figure 10).
      2. 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.
      3. Reduce heat and allow pudding and sugar to boil together.

        Tip: for best results use a thin and even layer of pudding.

      4. 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:
      Preparation time: overnight

      1. 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.*
      2. Allow mixture to cool, cover with foil and refrigerate overnight.
      3. Cut into squares and serve crust side up using plastic spatula.

      Your delicious Kazandibi is finished. Enjoy!

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