Kazandibi Recipe

Preparation Steps

1. 1

   Prepare the Pot

   In a heavy-bottomed saucepan, melt the butter over medium heat. Make sure the bottom is well-coated to prevent sticking.

2. 2

   Cook the Milk Mixture

   In a separate bowl, whisk together the sugar, cornstarch, and 1 cup of the milk until smooth. In the saucepan, add the remaining 3 cups of milk and bring to a gentle boil, stirring frequently.

3. 3

   Combine and Thicken

   Once the milk is boiling, add the cornstarch mixture gradually while stirring continuously. Cook until the mixture thickens and starts to pull away from the sides of the pot.

4. 4

   Add Flavor

   Remove from heat and stir in the vanilla extract. Pour the mixture into the prepared pot and smooth the top.

5. 5

   Create the Burnt Layer

   Return the pot to low heat and let it cook undisturbed for about 15-20 minutes or until the bottom forms a deep golden crust.

6. 6

   Cool and Serve

   Remove from heat and allow to cool at room temperature for about 30 minutes. Refrigerate for at least 2 hours. Once chilled, invert onto a serving plate, sprinkle with chopped walnuts and cinnamon, and serve.