Crème Brûlée

Name: Crème Brûlée (Kazandibi)
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Yield: Serves 8
Cuisine: Turkish
Ingredients: 200 ml (7 fl oz) thin (pouring) cream; 500 ml (17 fl oz/2 cups) milk; 110 g (4 oz/½ cup) caster (superfine) sugar; piece of mastic gum (about the size of half a sugar cube), ground to a powder using a mortar and pestle (see note); 50 g (1¾ oz/scant ½ cup) cornflour (cornstarch); 50 g (1¾ oz/scant ½ cup) cornflour (cornstarch); piece of mastic gum (about the size of half a sugar cube), ground to a powder using a mortar and pestle (see note); ground cinnamon or crushed unsalted pistachio nut kernels, to decorate; piece of mastic gum (about the size of half a sugar cube), ground to a powder using a mortar and pestle (see note); piece of mastic gum (about the size of half a sugar cube), ground to a powder using a mortar and pestle (see note); 3 tablespoons caster (superfine) sugar; ground cinnamon or crushed unsalted pistachio nut kernels, to decorate; 40 g (1½ oz) butter

Kazandibi

Preparation info

Serves
8

Difficulty
Easy
Ready in
5 hr

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

The custard of the kazandibi, which is fairly solid is cut into squares and eaten like a cake.

Ingredients

500 ml (17 fl oz/2 cups) milk
200 ml<

Asia
Turkey
Dessert
Istanbul
Vegetarian
Mediterranean
Gluten-free

Method

In a large saucepan, stir together the milk, cream, cornflour, sugar and mastic Place the saucepan over medium heat, and stir with a whisk or a wooden spoon for about 10 minutes until the mixture has taken on a very thick consistency. Turn off the heat and set aside. To make the caramel, Preheat the oven from the bottom to