Caramelized Milk Pudding Roll — Kazandibi
Middle Eastern delicacy meaning 'bottom of the pot', caramelised milk pudding with a deliberately burnt dark crust, rolled chicken-breast-style and served chilled.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together rice flour, cornflour, and 100g caster sugar in a saucepan. Measure out 800ml whole milk, mastic gum if using, and vanilla extract. Have cinnamon and ground pistachios ready for garnish.
Char
Sprinkle 4 tbsp caster sugar evenly across a 24–26cm non-stick frying pan base. Cook over medium heat 3–4 minutes, tilting gently, until melted, caramelised, and dark mahogany-brown with visible burnt patches. Remove from heat immediately.
Build
Whisk milk gradually into the flour mixture until completely smooth. Place over medium heat, whisking constantly 10–12 minutes until thickened dramatically, boils, and grains taste cooked—mixture should hold a deep trail from the whisk. Off heat, whisk in mastic if using and vanilla until glossy.
Simmer
Pour hot pudding over caramelised sugar, press flat with spatula to 2cm thickness. Return pan to very low heat 5–6 minutes—listen for faint crackling as caramel adheres. Off heat, cool to room temperature 20 minutes, then chill uncovered 3 hours until fully set.
Wrap
Run a knife around the edge to release. Cut into 4 rectangles. Using a spatula, roll each rectangle tightly from one side to the other with caramelised side facing outward, forming cylinders.
Plate
Arrange 2 rolled cylinders on each plate caramel-side facing up. Dust lightly with cinnamon, scatter with ground pistachios, and serve chilled.
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