Kazandibi Recipe

Caramelize sugar in pan

Place a heavy 9x13-inch baking dish or equivalent shallow ovenproof pan (or individual shallow ramekins) over medium heat. Add 4 tablespoons granulated sugar and 1 tablespoon unsalted butter. Let the sugar melt without stirring for 1–2 minutes, then gently swirl the pan or stir with a heatproof spatula as it browns to an amber color (2–4 minutes total). Watch closely to avoid burning.

When the caramel reaches a deep golden-amber color, quickly and evenly tilt and spread it across the bottom of the pan so the entire surface is coated. Remove from heat and set aside to cool slightly while you make the pudding. If the caramel hardens too quickly, briefly warm the pan over low heat to re-liquefy before spreading.

Combine dry thickeners

In a small bowl, whisk together 2 tablespoons rice (or rice flour) and 2 tablespoons cornstarch with 3 tablespoons granulated sugar until evenly mixed.

Heat milk

Pour 6 cups whole milk into a medium saucepan. Warm the milk over medium heat until it is hot and steaming but not boiling (small bubbles forming at the edges), about 5–7 minutes, stirring occasionally to prevent a skin forming.

Temper and thicken

Take about 1/2 cup of the hot milk and whisk it into the dry mixture to make a smooth slurry. Pour the slurry back into the saucepan with the hot milk, whisking constantly. Continue to cook over medium heat, stirring and scraping the bottom frequently, until the mixture thickens to a creamy pudding consistency and begins to gently bubble, about 6–10 minutes. The mixture should coat the back of a spoon.

Finish and flavor

Remove the pan from heat. Stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until incorporated. Taste and add up to 1 tablespoon more sugar if you prefer sweeter pudding.

Pour over caramel

Working quickly, pour the hot milk pudding over the caramel-lined pan, smoothing the surface with a spatula. Tap the pan gently on the counter to remove air bubbles. If using individual ramekins, pour into each one.

Caramelize the top (traditional sear)

Traditional Kazandibi has a thin, slightly scorched top. To get this, allow the pudding surface to cool for 10–15 minutes then place the pan under a preheated broiler set to high, about 6–8 inches from the heat source. Broil for 1–3 minutes, watching continuously, until the surface develops light brown spots and a thin scorched layer. Alternatively, use a kitchen torch to carefully brown spots across the surface. Do not burn — the goal is a caramelized, lightly charred top layer.

Cool and set

Let the pudding cool to room temperature (~30–45 minutes). Then cover with plastic wrap (direct contact with the surface helps prevent a thick skin) and refrigerate for at least 4 hours, preferably overnight, until fully chilled and firm.

To serve, run a thin knife around the edges to loosen. Invert the pan onto a serving platter so the caramelized bottom becomes the top, or serve directly from the pan spooned into bowls. Dust lightly with powdered sugar and/or a pinch of ground cinnamon if desired. Cut into squares or scoop into dishes. Kazandibi is served chilled.