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I don’t think I won’t need to sell you “kazandibi” if you ever had a chance to taste it. I believe it’s one of the most delicious dessert in universe. It’s light, it’s caramelized, it’s milky and also rich in the same time. You just want more and more as you eat caramelized milk pudding. I’m telling you, you will love love love!
CARAMELIZED MILK PUDDING
- 4 cup 1 liter milk
- 1 1/4 cup granulated sugar
- 2 full tbsp. corn starch
- 2 full tbsp. rice flour
- 2 tsp. vanilla extract
For the bottom:
- 1 tbsp. margarine
- 3 tbsp. powdered sugar
- Take your 4 cup (1 liter) milk, 1 1/4 cup granulated sugar, 2 full tbsp. corn starch, 2 full tbsp. rice flour into a medium saucepan and start cooking at medium heat as whisking with a wire whip to prevent ant lumps.
- Cook your milk pudding until it starts to bubble and it thickens.
- Take your milk pudding off the heat and mix it with your hand mixer about 5-8 minutes to cool it down a little and to make it smooth
- Take your square glass baking dish and cover it all with your 1 tbsp. margarine
- Sprinkle your 3 tbsp. powdered sugar to all of your baking dish.
- Pour your milk pudding in the baking dish.
- Bring your stove to a low-medium heat and start to burn the powdered sugar at the bottom as turning your baking dish on the stove frequently. (as you can see in below video) Please be careful while doing this step so your glass baking dish won’t explode on the stove. If you don’t trust to put a glass on the stove, you can also use an aluminum or stainless steel baking dish but it’s easier to watch and control the caramelization process with the glass.
- Place your “kazandibi” in water until it gets in room temperature.
- Put your caramelized milk pudding in the fridge and wait for about 6-8 hours before serving.
You can serve your caramelized milk pudding as cutting thin tall slices and rolling or as slicing square pieces and by turning it upside down. Sprinkle some cinnamon on them. And also try it with ice cream. You will be amazed!