Burned Bottom Milk Pudding / Kazandibi
A luscious and creamy pudding, a must try.
Servings 8 servings
Calories 200kcal
Ingredients
- 1 litre milk
- 65 grams rice flour
- 55 grams corn starch
- 220 grams sugar
- 5 drops vanilla
- 3 tablespoon powdered sugar
- 1 tablespoon butter to grease
- 3 grains mastic optional
- 1 tablespoon cinnamon to garnish
Instructions
- Crush the mastic with a bit of sugar in a mortar and pestle until finely ground.
- Combine the starch and the flour in a pot. Add about a glass of the milk and mix well until dissolved. Make sure no lumps remain.
- Add the remaining milk, ground mastic and the sugar to the pot, again mix well.
- Start cooking over small-medium heat, while continuously mixing. When you start obtaining a pudding like texture and bubbles start coming up, close the heat. Add the vanilla.
- If possible, pour the mixture into a mixer and constantly mix the mixture at lowest possible speed, until you need to use the pudding. If not set aside with lid covered and mix once in a while.
- Grease your pan/Pyrex dish with butter.
- Sprinkle with powder sugar all around evenly. Add on top about a cup of the pudding mixture. Start caramelizing over medium heat on the stove. Moving your pan/dish around will help this happen evenly . The bottom will soon caramelize and turn brownish, be patient. When you decide it is browned enough remove from the stove.
- Slowly pour the remaining pudding on top do not damage the burned bottom. Let cool for about five minutes then prepare another tray with water and place the pan/dish into it so that serving will be easier. Keep the pudding tray in the water tray for about 10 minutes then fridge it until serving.
- To serve, use a knife to cut the pudding to rectangulars. Use a spatula to take each piece out. You can either serve up-side down or make it round again with the burnt side up.
- Sprinkle some cinnamon. Enjoy.