Kazandibi - Brown Top Pudding Recipe

Mix dry thickeners

In a bowl, whisk together the rice flour and cornstarch until uniform and free of lumps. Set aside.

Take about 200 ml of the cold whole milk and gradually whisk it into the dry mixture to make a smooth, lump-free slurry. This prevents clumping when added to hot milk.

Pour the remaining milk (about 800 ml) into a medium heavy-bottomed saucepan. Add 3 tablespoons granulated sugar and bring the milk to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming and to avoid scorching.

Once the milk is steaming and small bubbles appear at the edges (do not boil vigorously), reduce heat to low. Gradually whisk the milk-slurry mixture into the simmering milk, pouring in a thin stream while whisking constantly to incorporate evenly.

Continue to cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture thickens to a dense pudding consistency (it should coat the back of the spoon). This takes about 8–12 minutes. Take care to keep the heat low so the milk does not scorch.

Once thickened, remove the pan from heat and stir in 1 teaspoon vanilla extract. If using, stir in the 5 g butter for extra sheen. Let the pudding rest for 2 minutes.

Prepare a shallow ovenproof tray or rectangular ceramic dish (about 20 x 30 cm) by rinsing lightly with cold water or brushing a very thin film of neutral oil; this helps the pudding release after caramelizing. Do not use too much oil.

Pour the hot pudding into the prepared tray, spreading evenly with a spatula to a thickness of about 1.5–2 cm. Smooth the surface carefully. Allow it to cool at room temperature for 15–20 minutes, then transfer to the refrigerator to chill and set for at least 2 hours (ideally 3–4 hours) until firm.

When the pudding is fully set and cold, invert the tray onto a heatproof surface so the pudding's top becomes the bottom. Gently tap or lift the tray to release the pudding; the smooth side should now face up.

Prepare a small, heavy skillet or use a kitchen torch. For stovetop caramel: combine 3 tablespoons granulated sugar and 1 tablespoon water in a small saucepan over medium heat. Swirl (do not stir) until the sugar dissolves, then let it simmer undisturbed until it turns an amber-brown color (watch closely as it can burn quickly). Remove from heat immediately.

If using a skillet or torch: heat the skillet until very hot and sprinkle sugar evenly over the pudding surface and quickly caramelize with a kitchen torch or by briefly inverting the hot skillet over the sugar to melt and brown it. (A blowtorch gives the most control and even browning; stovetop caramel is traditional.)

If you made caramel in a saucepan, carefully and evenly pour the hot caramel over the pudding surface. Tilt the tray slightly or use the back of a spoon to spread the caramel into a thin, even layer. Work quickly before the caramel hardens. If desired, add the optional 5 g butter to the caramel and swirl to incorporate for shine before pouring.

Allow the caramel to cool and harden at room temperature for 10–15 minutes. Then transfer the tray back to the refrigerator for 20–30 minutes to fully set the caramel layer and chill the pudding.

To serve, run a thin knife around the edges, then cut into squares or diamonds. If the caramel layer is thick and sticky, warm the knife briefly before slicing for cleaner cuts. Optionally dust with a little ground cinnamon when serving.

Serve chilled. Kazandibi is traditionally enjoyed cool with the signature caramelized brown top facing up.