Traditional Turkish Kazandibi
A classic Turkish dessert with a creamy, caramel-like texture and a delicate flavor.
Ingredients
- ●1/2 cup (120ml) whole milk yeastywarmed to 105°F (40°C)
- ●2 large egg yolks springy
- ●1 cup (200g) granulated sugar turkish
- ●2 tablespoons ground flaxseed flaxseedmixed with 6 tablespoons water to replace 1 egg
- ●1/4 cup (60g) unsalted butter kazandibimelted
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium saucepan, combine the milk, sugar, and ground flaxseed mixture. Cook over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C).
- 3
In a separate bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm milk mixture into the eggs, whisking constantly.
- 4
Return the saucepan to the stovetop and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- 5
Remove the saucepan from the heat and stir in the melted butter and vanilla extract. Pour the mixture into 4-6 individual serving cups or ramekins.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 8
Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours.
- 9
To serve, run a knife around the edges of each ramekin to loosen the kazandibi. Invert onto plates and serve chilled.