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Ingredients
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Kazandibi Ingredients
Method
Kazandibi Directions
- 1
Prepare the Pudding
In a medium saucepan, combine the whole milk, 3 tablespoons of sugar, and cornstarch. Whisk until the cornstarch is dissolved.
- 2
Cook the Mixture
Place the saucepan over medium heat and cook while stirring continuously until the mixture thickens and comes to a gentle boil.
- 3
Add Flavorings
Once thickened, remove from heat and stir in the rose water, vanilla extract, and butter until well combined.
- 4
Transfer to Dish
Pour the mixture into a rectangular or square baking dish, smoothing the top with a spatula. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.
- 5
Prepare for Caramelizing
Once the pudding is set, carefully invert it onto a serving platter. You may need to run a knife around the edges to help release it.
- 6
Caramelize Sugar
In a small saucepan, heat 1 cup of granulated sugar over medium heat until it melts and turns a deep amber color. Make sure to swirl the pan gently but do not stir.
- 7
Finish the Dish
Immediately pour the caramel over the inverted pudding, allowing it to set for a few moments before slicing and serving.
