Turkish coffee
Baked sütlaç (rice pudding)
3 hMedium
Kazandibi recipe
A set milk pudding whose base is caramelised in the tin, then served rolled once chilled. The flavour of the pudding shop, at home.
- Total time
- 3 h 35 min
- Makes
- 8 servings
- Difficulty
- Medium
- Per serving
- ~260 kcal
Method
Cook the pudding
Whisk the milk, sugar, rice flour, flour and starch together while cold. Cook over a medium heat, stirring constantly, until it boils and thickens. Add the vanilla and butter.
Prepare the base
Grease a large baking tin and sprinkle the icing sugar evenly over it. Heat the tin on the hob over a low heat until the sugar darkens and caramelises.
Pour in
Pour the pudding into the caramelised tin and spread it out. Once at room temperature, chill in the fridge.
Roll
Once cold, cut into square slices. Lift with a spatula and roll up with the caramelised side on the outside.
Tips
- If the sugar burns, it turns bitter. Take the tin off the heat quickly once it is dark brown.
- Use a cast iron or thick-based tin so the heat spreads evenly.
Storage
Keeps for 3 days in the fridge.
Nutrition
| Energy | 260 kcal |
|---|---|
| Protein | 6 g |
| Fat | 6 g |
| Carbohydrate | 45 g |
