Monday, March 12, 2012

Caramelized Milk Pudding

"What's on the menu this weekend?"
"Some more traditional Turkish milk pudding? Sounds nice, doesn't it?"
"Sure, it does. Which one then?"
"Kazandibi? The one browned on one side."
"One of those guilt free Istanbul specialties, right?"


35 g rice flour
10 g corn starch
120 g sugar
750 ml milk 
2 tablespoons sugar to caramelize
melted butter to grease the baking pan


1. Mix sugar, rice flour and starch in a small bowl. 
2. Transfer the mixture into a medium saucepan and pour in milk. 
3. Stir constantly over medium heat until it boils. Keep simmering for another 3-4 minutes. Remove from heat.
4. Grease a 26cm diameter baking pan with butter and sprinkle with 2 tablespoons of sugar. 
5.  Now time to caramelize. Pour the pudding into the pan and put it over medium-high heat. Rotate the pan so that the sugar is caramelised nicely.  It will sizzle, and bubbles will develop after 1-2 minutes. Go on for 10 minutes. Take the pan off the heat and leave to cool down. Refrigerate after 1-2 hours. Serve cold. 

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