And I have a feeling that once you try it, you’re going to want to finish off every meal with this sugar-free pudding. Keto chocolate pudding is rich, creamy, and delicious. Can You Freeze Sugar-Free Chocolate Pudding?.Can You Make Low Carb Chocolate Pudding Ahead?.Sugar-Free Chocolate Pudding Variations.This recipe was republished with permission from Aegean Delight. It somewhat alters the authentic earthy flavor and really doesn’t make the bottom any less sticky. No pastry shop worth their salt in Turkey uses that technique to make kazandibi. Using sugar to burn the bottom: You do not need to coat the bottom of the tray with butter or sugar! There are some recipes or comments that suggest this and it is completely wrong. Mastic: Feel free to skip mastic if you don’t have any, the pudding will still turn out delicious! But I’d highly recommend it, you can use mastic in Turkish coffee or ice cream as well. Gluten-free: You may substitute the AP flour with store-bought gluten-free flour or rice flour if you wish. This method takes longer (30+ minutes) and the bottom may still not turn the right color. Use a silicone spatula to check the bottom we want it to turn almost black. Non-stick pan method: Place a few ladles of the pudding mixture into the non-stick pan and burn the bottom on medium-high heat. If you’re using an 8-by-8-inch, (64 square inches) you may simply halve the ingredients and have the same thickness! For example, the original recipe makes a 1-inch-thick tray of pudding, filling up about 120 square inches. You can absolutely use a baking pan (or non-stick pan) of a different size, but need to make sure the total area matches up. The size of the pan is also very important-the original recipe uses a 9-by-13-inch pan with a 1 ½-inch lip. Pan size: You will need a metal baking pan - no enamel or glass. Serve each slice cold, burned bottom side up, and sprinkled with cinnamon if preferred. You can find mastic at Greek or Turkish grocery stores, or online.Ĭut the pudding into squares with a spatula, making sure to graze and lift from the very bottom. Kazandibi isn’t traditionally made with mastic, but many shops use just a hint of it to amp up the flavor. Just make sure to account for the fat content by adding more coconut cream, vegan butter, or coconut oil.Ī tree resin from the Greek island of Chios, mastic is a very important ingredient in Aegean desserts. With that said, you can use almost any plant milk you wish - preferably unsweetened and unflavored –so as not to complicate the balance of the ingredients. To veganize the dish, soymilk and coconut cream are combined to create the most akin taste and fatty consistency. Traditionally, kazandibi uses whole buffalo milk, for the extra fat content. Today, the vast majority of kazandibi served in Turkey is made from regular Turkish milk pudding, called muhallebi, which lacks chicken breast and is easy to veganize. The dessert is made with shredded chicken breast, buffalo milk, and a starch mix called sübye. Irresistibly tasty! Traditional kazandibi is not veganĪuthentic kazandibi is made by burning the bottom layer of another Turkish dessert called chicken breast pudding, or tavuk göğsü. So think of it as a delicious unintentional cross between a cheesecake, regular vanilla pudding, and crème brûlée. Legend has it that the dessert came about by accident. In Turkish, kazandibi means “bottom of the cauldron,” owing to the unique burnt quality. Originally born in the kitchens of the Ottoman palace centuries ago, it is still a very popular dessert in Turkey. It’s richer than regular pudding, almost custard-like and has an amazingly deep caramel-like flavor, in addition to the freshness of a pudding. Kazandibi (kah-ZAHN-dih-BEE) is a Turkish milk pudding dessert with a burnt top layer. Earthy caramel flavors from the flames take this to the next level and leave you with a decadent plant-based dessert that you’ll want to make time and time again. This Turkish burned pudding recipe shows you step-by-step how to make a vegan kazandibi dessert.
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