Turkish · Dessert
Kazandibi-Style Milk Pudding with Shredded Pastry
A Turkish milk pudding inspired by kazandibi and tel kadayif traditions, where a silky cornstarch-and-semolina-thickened milk custard is layered with threads of butter-toasted shredded pastry for a crisp, caramelized contrast against the smooth pudding beneath.
$1
15 minsPrep
15 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
218Calories
5.1gProtein
7.6gFat
32.3gCarbs
20.4gSugar
0.6gFiber
83mgSodium
22mgChol
4.5gSat Fat
211mgPotassium
155mgCalcium
0.4mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Melt the butter in a small pan and toast the shredded pastry threads over low heat, stirring constantly, until golden brown and fragrant; set aside to cool.
2
In a saucepan, warm the milk with the sugar over medium heat, stirring until the sugar dissolves completely.
3
Whisk the cornstarch slurry and semolina into the warm milk, then cook over medium-low heat, stirring constantly, until the mixture thickens to a thick custard consistency, about 8-10 minutes.
4
Remove from heat and stir in the vanilla extract.
5
Fold half of the toasted shredded pastry into the hot pudding base, reserving the rest for topping.
6
Divide the pudding between two 180ml pots and smooth the tops.
7
Scatter the reserved toasted pastry shreds over each pot while the pudding is still warm so they sit lightly on the surface.
8
Dust with a pinch of cinnamon just before serving.
9
Chill for at least 1 hour until fully set before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g warmed whole milk
- 1 oz28g sugar white
- 0.4 oz12g slurried in a little cold milk cornstarch
- 0.2 oz6g semolina
- 0.4 oz10g shredded into fine pastry threads (tel kadayif style, pan-dried) all purpose flour
- 0.3 oz8g melted, for browning the pastry shreds and the pudding base butter
- 0.1 oz2g vanilla extract
- 0 oz1g cinnamon ground
