How to Make Kazandibi

Kazandibi is a delicious Turkish dessert pudding similar to creme brulee. These simple instructions will guide you in preparing this quick and easy dish using only a few ingredients.

(The name Kazandibi comes from "burnt bottom of the pot" in reference to the caramelized crust created by the bottom of the pot during cooking.)

Ingredients (Figure 1):

• 7 cups whole milk
• 3/4 cup rice flour
• 1/4 cups corn starch
  (Betty Crocker Gluten Free Rice Flour Blend may be substituted in place of rice flour and starch)
• 1 cup sugar
• 3 tablespoon powdered sugar
• 5 drops vanilla extract
• 1/8 cups margarine or butter (for greasing)

Tools:

• Measuring cups (Figure 3)
  
  • 1/4 cup (60 mL) required
  • 1 cup (240 mL) also recommended
• Medium mixing bowl (6-8 cups or 1.4-1.9 L)
• Large mixing pot (10-12 cups or 2.4-2.8 L) (Figure 2)
• Cast Iron Skillet (10 in. or 25.4 cm) (Figure 2)
• Large mixing spoon
  (a wooden spoon will help protect your skillet)
• Plastic spatula
• Oven mitt or hot pad
• At least 6 ft. (1.8 m) aluminum foil
• Stovetop cooking range
• Refrigerator

Safety:
Please observe the following warnings while preparing Kazandibi.

• Cooking can be an artful process. Make sure you allow ample room to work free of hazards.
• Hot surfaces may produce burns upon contact. Do not handle hot surfaces with your bare hands.
• Use caution as range may produce open flame or very hot element. Do not leave objects or ingredients near the heating range.
• Users with applicable food allergies should not prepare or ingest Kazandibi.

Flour mixture (Figure 4):
Preparation time: 3-4 minutes

Using rice flour and corn starch:

1. Combine 1 cup milk with 3/4 cups rice flour in medium mixing bowl and mix well.
2. Continue to mix while adding 1/4 cup corn starch.
3. Attempt to reduce lumps by mixing well until the mixture is thick and creamy.

Using Betty Crocker Rice Flour Blend (Optional):

1. Combine 1 cup milk with 1 cup Betty Crocker Rice Flour Blend in medium mixing bowl.
2. Continue mixing until thick and creamy.

Pudding mixture:
Preparation time: ~10 minutes

1. Add 6 cups milk and 1 cup sugar to the large mixing pot (Figure 5).
2. Heat on medium-high to bring mixture to a slow boil, stirring frequently until the sugar is completely dissolved.
   *Warning: Mixture should not boil rapidly. Remember to keep stirring so that milk does not burn.*
3. Once mixture is at a slow boil, add 5 drops of vanilla and stir.
4. Slowly add the flour mixture, stirring continuously as pudding mixture will quickly thicken.
5. Continue stirring pudding mixture for 1-2 minutes then remove from heat (Figure 6).
6. Cover with foil and set aside.

Sugar Coating
Preparation Time: 2-3 minutes

1. Grease the surface of the cast iron skillet with 1/8 cup butter or margarine as shown in Figure 7.
2. Using a spoon, carefully sprinkle powdered sugar evenly on the greased surface of the skillet. Use a quick and controlled side-to-side motion to apply sugar evenly (Figure 8).
   Tip: Use the bottom of the spoon to smooth any gaps in the sugar coating.
3. The bottom of the pan should be completely covered in a thin layer of sugar (~1/8 in. or 3 mm) as shown in Figure 9.

Caramelized Crust:
Preparation time: ~10 minutes

1. Heat cast iron skillet on medium high until sugar begins bubbling (Figure 10).
2. Once most of the sugar is dark orange, pour 1/3 of the pudding mixture into the skillet to create an even layer of crust (~1/4 in. or 6 mm thick).
   Tip: For convenience, you may transfer the pudding mixture to a Pyrex measuring cup to pour as shown in Figure 11.
   
3. Reduce heat and allow pudding and sugar to boil together.
   

   Tip: for best results use a thin and even layer of pudding.

4. Once black or amber bubbles begin to penetrate the pudding surface, turn heat off and let the mixture cool for 5 minutes as shown in Figure 12.

Putting it all together:
Preparation time: overnight

1. Once the crust in the skillet has cooled, pour the remaining pudding mixture on top to form an even layer, as shown in Figure 13.
   *Warning: the bottom crust is very fragile and should not be disturbed for any reason.*
2. Allow mixture to cool, cover with foil and refrigerate overnight.
3. Cut into squares and serve crust side up using plastic spatula.

Your delicious Kazandibi is finished. Enjoy!