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Caramelized Milk Pudding with Mastic: Damla Sakızlı Kazandibi

January 22, 2016 Brittany Peterson

In the movie Tosun Paşa, Turkish actor Kemal Sunal writes a rhyming poem for Leyla, which contains the lines:

Aşk, kalbimi yakan bir volkan gibidir,
en sevdiğim tatlı kazandibidir.
Love is like a volcano burning in my heart
My favorite dessert is "kazandibi"

Watch it here.

Since Kemal Sunal is (in my opinion) one of the funniest people to ever live, I felt it necessary to try his favorite dessert.

Kazandibi is a relatively simple milk pudding, made more delicious by nearly burning the bottom. When you make it, the house smells like American s'mores! This is a dessert I have been wanting to make for a long time, and I was recently inspired by a New York Times post to try it out! I created this recipe by looking at theNY Times version and some Turkish recipes as well.

This recipe features two flavorings: mastic & vanilla. Mastic (damla sakızı) is dried tree sap which gives a refreshing flavor to the pudding and is used in a variety of Turkish desserts. If you don't live somewhere that it is stocked in grocery stores, you can always order it online! I also think it would be great flavored with rose water, or just simply vanilla.


Recipe:

Makes 10-12 servings

1/2 tablespoon butter (7 grams)
Spoonful of powdered sugar
1 small piece of mastic (~1 gram)
1 teaspoon sugar (6 grams)
1/2 cup corn starch (70 grams)
1/2 cup rice flour (80 grams)
4 1/4 cups whole milk (1 liter)
1 cup sugar (235 grams)
1/4 tsp vanilla extract (1 1/4 ml)

*Optional: for a richer pudding, replace 1/4 - 1/2 cup of milk with heavy cream.

  1. Line the interior of a glass baking dish with butter and sprinkle with powdered sugar.
  2. Use a mortar and pestle to grind the mastic with 1 teaspoon of sugar until it is broken down into fine pieces.
  3. In a bowl, combine corn starch and rice flour. Add 1 cup of milk to dissolve and whisk form a thick mixture.
  4. In a large pot over the stove, place the rest of the milk, sugar, starch/flour mixture, and crushed mastic. Cook over medium- low heat, whisking constantly, for about 10 minutes until thickens to a pudding consistency.
  5. Now pour the pudding into the prepared glass tray, and set over a low flame. Using oven mitts, move the tray around every minute or so when you see that a part of the bottom of the pudding has become a dark brown. Continue to move the tray around the flame so that the bottom is relatively evenly caramelized.
  6. Place in cold water bath or directly into the refrigerator. Eat once completely cooled (~4-5 hours), which will make removing it from the pan much easier (plus it tastes best after a few hours or even the next day).
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