Kazandibi

A Turkish dessert made of milk thickened with cornflour, cooked in a copper pan until the bottom lightly caramelises. This characteristic burnt flavour contrasts with the creamy texture on top, and it is served cold.

55 min
6 servings
Advanced
Budget-friendly
🇹🇷 Türkiye

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Ingredients

Caramel

3 tbsp Sugar

Spices & seasoning

1 pinch Salt

Optional extras

1 tbsp Cocoa powder

Nutrition facts

289 kcal per serving

Protein: 7.9 g
Carbohydrates: 38.1 g
Fat: 11.5 g
of which saturated fat: 6.9 g
Fiber: 0.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a saucepan, dissolve the cornflour in 150 ml of cold milk until there are no lumps.
Add the rest of the milk, the sugar and the salt, then heat over a medium flame, stirring, until it just simmers.
Whisk the egg yolks in a bowl, then pour in a ladleful of the hot milk to temper them, before returning everything to the saucepan.
Keep cooking over a low heat, stirring constantly, until the cream thickens and coats the spoon, about 10 minutes.
Add the butter and vanilla, then pour the cream into a shallow dish.
Sprinkle with sugar and caramelise with a blowtorch or under the oven grill for 2 to 3 minutes, until a well-browned layer forms. Leave to cool, then refrigerate for at least 3 hours before serving.