Kazandibi Recipe

Preparation Directions

1. 1

   Make the Caramel

   In a medium saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat until the sugar dissolves and turns a golden brown color. Quickly pour this caramel into the bottom of your serving dish and tilt to coat evenly. Set aside to cool.

2. 2

   Prepare the Pudding Mixture

   In another saucepan, whisk together the milk, 2 tbsp of sugar, cornstarch, and vanilla extract over medium heat. Stir until it thickens. Remove from heat.

3. 3

   Combine with Egg Yolks

   In a bowl, beat the egg yolks. Gradually add a small amount of the warm milk mixture to the yolks to temper them, whisking constantly. Then slowly whisk the egg yolk mixture back into the saucepan with the remaining milk mixture.

4. 4

   Cook the Pudding

   Return the saucepan to low heat and cook for an additional 5 minutes, stirring constantly until thickened.

5. 5

   Pour the Mixture

   Pour the pudding mixture over the set caramel in the serving dish. Allow to cool to room temperature, then refrigerate for at least 4 hours or until completely set.

6. 6

   Serve

   To serve, run a knife around the edges of the pudding, invert onto a plate, and enjoy the smooth, caramel-topped Kazandibi.