Burned bottom milk pudding – Kazan Dibi

{A Turkish style milk pudding}

EDIT – I made some mistakes in the measurement section of the recipe. It’s been updated now! Sorry for this, guys!

Burned bottom milk pudding(Kazan Dibi)

I found myself craving for milk pudding lately. Kazan Dibi (which literally means burned -bottom milk pudding), or similar.

In the kitchen, after two litres of milk, a few burned pans, finally I have been able to recreate my favourite milk pudding!

Phew. It´s been long coming, but I have wanted to make Kazan Dibi at home for so long. I first tasted it at a party a few years back. It was made by one of the Turkish ladies I used to know. The taste was lovely – cold, refreshing, creamy, with the caramelised part on top. I remember asking the lady for a recipe, but like a lot of home-cooked dishes, she did not have a proper one. Her descriptions left me clueless without any extract measurement. And of course, there came the language barrier.

The trick to make milk pudding, I found, is in the ratio of starch and rice flour. I first tried a 100% rice flour based pudding, and the result was a bit too heavy and grainy. Greg Malouf has a100% corn starch based recipe, but it lacked texture. A combination of these two flours produces much better pudding.

A few recipes I came across call for the cooked pudding mixture to be beaten in a mixer for around 10 minutes. This step is not essential, but very helpful to keep the mixture lump free and elastic while caramelising the bottom part.

My pictures don´t do the pudding justice. This was an early batch while I was a bit unsure of how long to cook the caramel. My latter attempt yields much deeper color and flavours.

This is a perfect dish to bring to potluck, or if you need to feed a crowd. People are generally very fond of milk pudding. I think this will also work with almond milk if you want to keep it dairy-free.


Burned bottom milk pudding(Kazan Dibi)
Adapted from here and other recipes/instructions

I think mastic-flavoured milk pudding rules! Rose water and orange blossom water can also be used as well. But there is something about mastic fragrance that I really love – deep, refreshing at the same time spicy. Yeah, I am that addicted. :)


Equipment: a round/square pan that can be used on the stove. I used a 30cm diameter aluminium pan.

The pudding (enough to serve 6-8 or more)

6+1/2 cups of milk
½ cup heavy cream (or use 7 cups of milk in total)
4 grains of mastic
1/4 cup rice flour (50g)
3/4 cup corn starch (95g)
1 cup sugar (220g)

The caramel
2 tbp unsalted butter
2-3 tbps sugar



1 – Crush the mastic with a bit of sugar in a mortal and pestle until finely ground.
2 – Combine the two flours in a bowl. Take 1 cup of milk from the milk mixture and gradually dissolve the flours. Make sure there is little lump.
3 – Put the rest of the milk and cream in a heavy bottom saucepan together with the sugar and ground mastic. Slowly bring it to the boil, stir frequently until the sugar is dissolved. Pour the flour mixture through a sieve into the pot to get rid of any lump. Bring the fire to small-medium, stir the milk frequently until the mixture thickens. (it will resembles thick cream or thick cooked custard).
4 – Turn off the fire. Now this is the optional part: pour all the mixture into a bowl of a stand mixer and constantly beat the mixture at small speed while preparing the next step. If you don´t want to do this, set the mixture aside and cover.
5 – Now, the caramel part. Put your pan into the stove with medium-high flame. Melt the butter and make sure that it coats the pan nicely. Sprinkle 2 tablespoons of sugar and rotate the pan so that the sugar is caramelised nicely. Once the sugar is dark, take around 1 cup of the pudding mixture and pour into the hot pan. It will sizzle, and bubbles will develop after 1-2 minutes. Take the pan off the heat and leave to cool down a little.
6 – Gently pour the remaining mixture onto the pan, make sure not to mess up the burned layer. Cool down totally then chill for at least 3-4 hours.
7 – To serve, use the knife to cut the pudding and use a spatula to take the piece and invert it onto a serving plate. Serve chill and enjoy!

44 Responses to Burned bottom milk pudding – Kazan Dibi

  1. Sukaina says:

    What an interesting pudding. I have never seen it in Lebanese restaurants here- is it known by any other names? And your pictures certainly do it justice!

  2. Indonesia Eats says:

    Perfect for Ramadan iftar!!!

  3. Rosa's Yummy Yums says:

    Terrific! I love Middles Eastern food. That pudding looks just heavenly and so irresistible.

  4. Kulsum@JourneyKitchen says:

    oh I have eaten this in Turkey and first the name kind of scared me but its was luscious and creamy and I remember thinking to myself, I should try it!

  5. My Little Expat Kitchen says:

    I love kazan dibi. My grandfather used to make it and I always helped him crush the mastic "tears" with the mortar and pestle. Lovely Ahn. You brought some memories back.

  6. leaf (the indolent cook) says:

    I do love a good milk pudding. And while I've heard of mastic I'm yet to try it. But I hope to eventually, and this pudding sounds like a lovely introduction!

  7. chinmayie @ love food eat says:

    Haven't read the recipe yet but it just sounds so good! I have all the ingredients needed so i think i am going to be making it this week :)

  8. Christine says:

    hmm i've never heard of this before but it sounds like it would be a lovely light and creamy dessert.. can i ask where you might be able to buy mastic? i've never heard of it before!

  9. dwidlebug says:

    For some reason the texture of pudding remind me with my traditional cake. but oh boy… I forget the name, only remember the taste. great recipe of yours btw!

  10. Anh says:

    Christine, I bought mastic in a middle eastern shop in Sydney Rd, Brunswick. You can also find it in Greek groceries!

  11. foodwanderings says:

    Anh that caramelized burnt bottom is absolutely stunning you are showing quite the craftmanship here. Beautiful job and pics!!

  12. naomi says:

    I've never had this but it looks and sounds delish! And your photography is so stunning. Wow. Just beautiful.

  13. Heidi - Apples Under My Bed says:

    wow, fascinating recipe! Loved reading about Kazan Dibi. I like the idea of orange blossom or rose water too. It sure looks delicious :)

  14. Jennifer (Delicieux) says:

    Wow, this looks gorgeous! I've never heard of Kazan Dibi, but it looks absolutely delicious. Anything with burnt sugar and I'm there!

  15. CC11 says:

    This sounds absolutley divine to me – and I'm sure I would have burned the milk a few times as well :)

  16. Sarah says:

    *gasp* Never had this but from the looks of it, it's delicious!

  17. msihua says:

    You had me at Burnt Bottom :) Hahahaha

  18. Viv says:

    i love any type of milk pudding so this is def something id LOVE to try soon! i wonder if they sell them in turkish restaurants…will keep an eye out next time! (oh and im also curious about mastic – something i hear about often but have no experienced with before!)

  19. Peter G @ Souvlaki For The Soul says:

    Oh my! I'm in love! I'm partial to a good milk based pudding. This looks amazing Anh!

  20. Barbara says:

    A pudding like this is total comfort food, Anh! I can't wait to try it….copied the recipe already!

  21. vanzare auto says:

    Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

  22. Angie Lives to Eat (and Cook)! says:

    I love the sound of the caramelised/burnt bottom of the pudding. Id probably find myself eating just that part and leaving the rest behind =)

  23. Tanvi@SinfullySpicy says:

    This sounds yum..In north india we have a similar dessert which is made by (almost) burning milk, however it is not a pudding, something different..I love this turkish version!! Love your beautiful serve ware.

  24. Plateful says:

    I'm a huge fan of Turkish cuisine, it's one of the best in the world and healthiest too. This milk pudding looks so delicious!

  25. Little Corner of Mine says:

    This pudding is new to me and looks sooooo delicious!

  26. Gloria says:

    Anh, look delicious! gloria

  27. Yasmeen says:

    No surprise that I adore this (and your photos)… this is the food of my upbringing.

  28. Faith says:

    We love a nice milk pudding…mastic is such a nice addition, I love its almost pine-y flavor. This looks delicious!

  29. Monet says:

    I would love to make this milk pudding. I've only had milk pudding once or twice, but each time I eat it…I want more. Thank you for sharing with me, my friend! I hope you are having a relaxing Sunday. As always…this looks delicious (and I'm sure it tastes even better)!

  30. Carolyn Jung says:

    Reminds me a little of a thicker version of flan, what with that lovely burnt caramel to it. Yum!

  31. Shari says:

    Ooh, I love puddings. This sounds amazing.

  32. Forager @ The Gourmet Forager says:

    Bravo, it looks beautiful and delicious and hopefully worth your burned pans & multiple efforts!

  33. Anonymous says:

    -jaw drop-

  34. WizzyTheStick says:

    awesome pudding and pictures. Just one question…what is mastic?

  35. penny aka jeroxie says:

    I love milk pudding and not tried a burnt one before. Looks great and loving the props!

  36. Xiaolu @ 6 Bittersweets says:

    Wow that looks and sounds so unique and amazing. Thanks for taking the time to perfect it so we could enjoy this amazing recipe!

  37. Anh says:

    WizzyTheStick, it's a flavouring ingredient commonly used in middle eastern and greek cooking. http://www.gourmetshopper.com.au/shop/product.php?productid=218

  38. obesebaby says:

    this pudding looks really interesting. and I've never heard or taste of it. but i really like the idea of burnt bottom maybe becoz i love creme brulee hehe although totally diff thing but i guess similar concept ;p

  39. tigerfish says:

    I have never tried this pudding before. Never even heard of mastic. But a Turkish pudding infused with rose water/orange blossom water…I can similar imagine this milk pudding is aromatic lovely!

  40. Jo says:

    I have never had this and it does sound good. I am just imaging it to be a burnt custard.

  41. Artemis says:

    This is delicious! Thanks for sharing the recipe! For people in the US & Canada looking for Mastic (Chios Mastiha), get it from http://www.mastihashopny.com. It is the official shop of the Cooperative of Mastic Growers.

  42. Eri says:

    We have this recipe as well back in Greece, with the same name, that is Turkish. We usually make this dessert using Buffalo milk..

  43. Subhadra says:

    What can I use instead of mastic?

  44. Anh says:

    Hi Subhadra, vanila or orange blossom water flavour will be great.

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