By eatmundo · July 5, 2026
Same ingredients, elsewhere in the world
29 matchesDishes from other countries' kitchens, made from the same core ingredients as Kazandibi (Caramelized Milk Pudding). The percentage is the share of ingredients the two recipes have in common.
Scottish TabletIn the United Kingdom · same ingredients67%
Authentic Southern Sweet Potato PieIn the USA · same ingredients63%
Traditional Steamed Treacle Sponge Pudding with CustardIn the United Kingdom · same ingredients63%
Kazandibi is a unique and traditional Turkish dessert, known for its distinct caramelized bottom, giving it a slightly toasted, chewy texture and a deep, rich flavor. This creamy milk pudding, delicately flavored with vanilla, offers a fascinating contrast between its smooth, cool top and the intensely flavorful, slightly bitter caramelized base. It's a true delight for adventurous palates.
According to eatmundo's ingredient comparison, the closest dish to Kazandibi from another cuisine is Scottish Tablet (United Kingdom): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Combine dry ingredients: In a large saucepan, whisk together 150 g of the sugar, 25 g of cornstarch and 35 g of rice flour until thoroughly combined. Set the remaining 30 g of sugar aside for the pan. This prevents lumps when adding liquid.
- 2
Mix with milk: Gradually add 1 L of cold milk to the dry mixture, whisking constantly to ensure there are no lumps. Add 1 teaspoon (5 ml) of vanilla extract.
- 3
Cook the pudding: Place the saucepan over medium heat and cook, stirring continuously with a whisk, until the mixture thickens considerably and comes to a gentle boil, about 10-15 minutes. It should be a thick, smooth pudding consistency.
- 4
Prepare for caramelization: Remove the pudding from heat. Melt 2 tablespoons (30g) of unsalted butter in a wide, heavy-bottomed pan (like a large sauté pan or a shallow baking tray, approximately 9x13 inches or 23x33 cm) over medium heat. Swirl the butter to coat the entire bottom of the pan evenly. Sprinkle the reserved 30 g of sugar evenly over the melted butter.
- 5
Caramelize the bottom: Pour the hot pudding mixture carefully over the buttered, sugared pan. Spread it evenly. Cook over medium heat for 12 minutes, without stirring, until the bottom layer turns a deep, dark caramel color and smells distinctly toasted. Rotate the pan for even browning.
- 6
Chill the pudding: Once the bottom is caramelized, immediately remove the pan from the heat. Allow the pudding to cool at room temperature for about 15-20 minutes, then cover it lightly and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm. This chilling time is essential for easy serving.
- 7
Cut and serve: Once chilled, loosen the edges of the pudding with a knife. Sprinkle a little ground cinnamon evenly over the top if desired. Using a spatula, carefully cut the pudding into squares or rectangles and scrape them up from the bottom, making sure to get the caramelized crust. The pudding should naturally roll or fold slightly with the caramelized side facing out.
- 8
Enjoy: Serve these unique caramel-bottomed pudding pieces chilled. The contrast between the creamy, milky top and the slightly chewy, burnt sugar bottom is truly delightful.
Frequently Asked Questions
What is Kazandibi?
Kazandibi is a Turkish milk-based dessert characterized by its caramelized bottom layer. It is made from milk, sugar, cornstarch, and rice flour, often flavored with vanilla or cinnamon. This pudding is typically served chilled as a sweet course after a meal.
What's the best way to achieve the signature caramelized bottom of Kazandibi without burning the pudding?
Spread the butter evenly over the pan, then sprinkle a little sugar over it before pouring in the pudding. Cook over medium heat without stirring, rotating the pan occasionally, until a deep, dark caramel crust forms on the bottom.
Why does Kazandibi typically use both cornstarch and rice flour, and can I substitute one for the other?
Using both cornstarch and rice flour provides a unique texture, combining the silkiness from cornstarch with a slight chewiness from rice flour. While you can use only one in a pinch, the authentic texture is best achieved with both.
Which type of milk is recommended for the best Kazandibi flavor and consistency?
Full-fat milk is highly recommended as it contributes significantly to the creamy texture and rich flavor of Kazandibi. Low-fat milk might result in a less luxurious pudding.
How long should Kazandibi be chilled before serving, and how do I know it's properly set?
Kazandibi needs to chill for at least 4 hours, or ideally overnight, to fully set and develop its flavor. You'll know it's set when it feels firm to the touch and can be easily detached from the pan for rolling or cutting.
