Turkish Kazandibi Recipe by Chef Arman Uz
This Turkish Kazandibi is SO CREAMY! A rich buffalo milk pudding with aromatic mastic and cinnamon, finished with a luscious caramelized crust.
Equipment
- Medium Saucepan
- Whisk
- Spatula
- Serving Dish
- Stove
Ingredients
- 400 ml buffalo milk
- 400 ml fresh cream
- 90 grams sugar
- 10 grams cornstarch
- 3 grams mastic
- 5 grams ground cinnamon
- 50 grams arrowroot
Instructions
- Begin by finely grinding the mastic with a mortar and pestle until it becomes a powder to release its aromatic properties.
- In a medium saucepan, whisk together buffalo milk, fresh cream, sugar, cornstarch, ground cinnamon, arrowroot, and the powdered mastic until smooth with no lumps.
- Place the saucepan over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency, about 10-15 minutes.
- Pour the thickened mixture into a shallow serving dish and smooth the top with a spatula. Let it cool at room temperature for about 30 minutes.
- Preheat the oven to a high broil. Place the cooled Kazandibi under the broiler for 2-4 minutes until the top is golden-brown, watching carefully to avoid burning.
- Remove from oven and chill in the refrigerator for at least 2 hours before serving. Cut into squares or triangles and enjoy.
Notes
- Use buffalo milk for a creamier texture, but regular cow's milk works as a substitute.
- Watch the caramelization closely, as it can burn quickly under the broiler.
- Store Kazandibi covered in the fridge for up to 3 days; reheat briefly if desired.