Kazandibi takes its name from the bottom of the pan: the pudding is deliberately caramelised against the base of the tray. It is controlled scorching; too little and there is no colour, too much and it turns bitter. Deep brown, not black.
Ingredients
For the muhallebi
For the tin
For the top
Method
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Prepare the tray
Butter an oven tray and scatter caster sugar evenly over it.
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Cook the pudding
Slake the cornflour and rice flour in some of the milk. Boil the rest of the milk with the sugar and whisk in the slaked mixture.
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Thicken
Cook for 10 minutes, stirring constantly, to a very thick consistency. Kazandibi pudding has to be firm enough to slice.
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Finish
Stir in the butter and vanilla and take off the heat.
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Into the tray
Pour into the sugared tray and level it to 2 centimetres thick with a spatula.
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Caramelise the base
Put the tray on the hob and hold it over a low heat for 12 minutes. Lift an edge with a spatula and look underneath: it should be deep brown.
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Cool
Bring to room temperature and chill for 3 hours.
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Turn over
Slice and turn each piece over with a spatula so the caramelised face is on top. Scatter with cinnamon.
Tips
- Cook the pudding far thicker than usual; a pourable pudding cannot be sliced or turned over.
- Lift and check as you scorch the base. If it goes black it turns bitter.
- Do not cut before it has cooled; hot kazandibi falls apart as it is sliced.
Nutrition
Values are per serving and approximate.