Recipe from Engin Akin
Adapted by Melissa Clark
- Total Time
- 45 minutes, plus at least 6 hours' chilling
- Rating
- 4(80)
- Notes
- Read community notes
This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée. The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that’s gently perfumed with mastic. You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops. But if you can’t get it, feel free to substitute more vanilla extract, using a full teaspoon for the recipe. You need to make this at least 6 hours ahead so it has a chance to firm up. Making it a day or two ahead is even better. You will need a flameproof 9-by-13-inch metal baking pan — as long as it's made entirely of metal without an enamel coating, it should work. Avoid glass, which will shatter. —Melissa Clark
Featured in: Turkish Sweets Are the Essence of a Nation
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Ingredients
Yield:12 servings
- 1chickpea-size piece of mastic
- 1½cups/300 grams plus 1 teaspoon granulated sugar
- ½cup/60 grams cornstarch
- ½cup/55 grams all-purpose flour
- 3cups/475 milliliters whole milk
- ¼teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
300 calories; 4 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 31 grams sugars; 9 grams protein; 27 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Using a mortar and pestle, grind mastic with 1 teaspoon sugar.
Step
2
In a medium bowl, dissolve cornstarch and flour in 1½ cups cold water.
Step
3
In a large saucepan over medium heat, heat milk and remaining sugar, stirring occasionally, until sugar dissolves. Whisk in cornstarch and flour mixture. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes. Boil for 30 seconds, then remove from heat.
Step
4
Put a 9-by-13-inch flameproof metal baking pan over a medium-high burner and ladle in about 1 cup milk mixture, or enough to just cover bottom of pan. Let the pan heat to thoroughly burn the milk mixture. To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. (Make sure to wear oven mitts.) The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color, just shy of black. Set the baking pan aside.
Step
5
Add vanilla and the mastic mixture to milk mixture in saucepan. Bring the mixture back to a boil, then pour it over burned pudding in baking pan. Let cool, then cover and refrigerate for at least 6 hours.
Step
6
Cut into small squares and transfer with a spatula to individual serving bowls, layering several pieces in each bowl, burned bottoms up.
Ratings
4
out of 5
80
user ratings
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Private Notes
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Cooking Notes
Diana
Mastic is crystallized tree sap. Its flavor is sometimes described as pine-like. I think it's always worth trying recipes using their culture's unique ingredients, but if you can't easily get any, try these:
Finely grind fresh rosemary--it's actually an evergreen sprig. Warm milk w/ rosemary, then steep (overnight if possible). Strain w/ cheesecloth if desired.
Or find an evergreen grown far fr roads, pick soft tips, and steep in simple syrup. Add to drinks. Keep in fridge
Brittany
I'm not sure how it was done in the NY Times video, but I watched some Turkish videos and they actually grease the pan with butter and sprinkle with powdered sugar before putting any of the pudding on top. You can see the procedure at the link below :)
https://www.youtube.com/watch?v=hjpc5-kMCR0
Melissa Clark
It doesn't stick, you just lift it out with a spatula after cutting it into squares.
Meg
A bit of caution is advised when picking evergreen needles for food, as yew trees are poisonous. Pine would be one safe choice, as it's very easy to identify, and doesn't look at all like yew.
Isil
I am Turkish and this is how the kazandibi is actually made. The Turkish lady's video is an unfortunately a practical hack/shortcut and not the authentic way of cooking it. Melissa's is more accurate.Also, we use mastic in regular pudding but kazandibi mostly has no mastic. it is either plain/with vanilla or some versions have thinly shredded chicken breast in it. I know it sounds weird but the threads of chicken breast gives it an interesting texture and very commonly used.
Mike
In the recipe it lists 3 cups of milk (475 ml). 475 ml is equivalent to 2 cups of milk! I am assuming the three cups is correct... trying now.
AHW
So how does this not totally stick to the bottom of the pan? Also, can I use my USA 9x13 pan. It is not enamel but has something special to keep things from sticking.
Melissa Clark
It will come out pretty easily with a spatula, it doesn't stick. And you should be able to use a nonstick-coated 9x13 as long as the outside of the pan where it will touch the flame is not coated and made of metal.
PJKeegs
Is it possible to do this on an electric stovetop? Thanks!
Lela
Late to the party, but I've just booked a trip to Turkey. Any suggestions on what GF flour to use? And since I'm just one, can I cut the recipe in half?
Nina Q.
I am sitting in a cage in Istanbul as I type and this pudding is made with thinly shredded chicken. It’s cooked, washed repeatedly, shredded finely… in Turkey it’s called chicken breast pudding. I was hoping to find the traditional recipe and it’s unfortunate this was watered down for Americans as chicken breast pudding would cause many a nose to turn up.
Jennie
I flavored this with rosewater and vanilla. The taste was lovely and the caramelized bottom worked perfectly, However, the texture of mine was very different from the texture of kazandibi I've eaten at Turkish restaurants. It was very thick and stiff, whereas when I've eaten it out it's been pleasantly jiggly and more delicate in texture. Did anyone else find this? Were my expectations not in line with the product?
Handan
I am Turkish also. I approve what Isil said, this is the accurate recipe. I tried this with vegan milk, it worked really well. If you burn the bottom well, it should come out easily.
sarah rosen
think this could be done in a cast iron pan?
Travis
I used a well seasoned cast iron pan for this, and it turned out beautifully! No sticking to the pan, whatsoever.
Weslie
as i did not have mastic, i doubled up on the vanilla. all in all, it was very good and the black part had a taste of marshmallow. however, the success of the dish is darkened by a pan that has a burnt bottom that i can not get out. i tried boiling water, putting it on the stove with water and bringing it to a boil but still i have a pan that is pretty much ruined. any ideas on how to bring the pan back? thanks
FlyNDrive
Try spray oven cleaner
Tom
Bare Keepers friend. That's what I use on anything metal like my stainless cookware. Just get the pan wet, sprinkle it on, rub it around so it cover all the cooked on bits, let it sit, come back and rub it around again and voila brand new!
Mike
In the recipe it lists 3 cups of milk (475 ml). 475 ml is equivalent to 2 cups of milk! I am assuming the three cups is correct... trying now.
Julio
The burnt mixture stuck to the pan like crazy -- a disappointment (or maybe I'm doing something wrong, but don't know what).
AHW
I just want to thank Melissa for answering all of these questions. I have never been lead astray by your recipes and use them for all of my special meals. Keep making videos. They are so fun to watch and you are a joy to listen too.
Michael
As I would a creme brûlée, once cooked, may I just burn the one side with a small gas torch?
Melissa Clark
You could try it! If you do, let us know how it goes.
Britta
Wow this looks amazing but I am afraid to make it! Would it be possible with a glass top electric stove?
Melissa Clark
That should work just fine.
Ralph Meyer
What is mastic???
David
how do you get it out of the pan? i wish Marsha had shown that part on her video
David
sorry I should have said Melissa. darn auto correct.
Brittany
I'm not sure how it was done in the NY Times video, but I watched some Turkish videos and they actually grease the pan with butter and sprinkle with powdered sugar before putting any of the pudding on top. You can see the procedure at the link below :)
https://www.youtube.com/watch?v=hjpc5-kMCR0
George
I wonder why the Turkish lady's glass dish didn't break over the flame, as Melissa said it would. Any why she poured it all in at once, rather than in 2 stages. Clearly worked for her!
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