Kazan Dibi Caramelized Milk Pudding Recipes

Steps:

• Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch).
• Sprinkle with sugar.
• Put baking pan in hot oven, until sugar turns a light caramel colour, take out of oven set aside.
• Combine flour, cornflour and milk in a saucepan.
• Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon.
• Stir in sugar blending well.
• Simmer for 1 minute over low heat stirring gently and constantly.
• Remove from heat.
• Add vanilla; stir well.
• Spread into baking pan.
• Bake in a moderately hot oven for 15-20 minutes.
• Remove from oven.
• Place in a cold water bath.
• Let stand for 10 minutes.
• Remove from water bath; chill.
• Dust with cinnamon when ready (optional).

Steps:

• Using a mortar and pestle, grind mastic with 1 teaspoon sugar.
• In a medium bowl, dissolve cornstarch and flour in 1 1/2 cups cold water.
• In a large saucepan over medium heat, heat milk and remaining sugar, stirring occasionally, until sugar dissolves. Whisk in cornstarch and flour mixture. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes. Boil for 30 seconds, then remove from heat.
• Put a 9-by-13-inch flameproof metal baking pan over a medium-high burner and ladle in about 1 cup milk mixture, or enough to just cover bottom of pan. Let the pan heat to thoroughly burn the milk mixture. To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. (Make sure to wear oven mitts.) The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color, just shy of black. Set the baking pan aside.
• Add vanilla and the mastic mixture to milk mixture in saucepan. Bring the mixture back to a boil, then pour it over burned pudding in baking pan. Let cool, then cover and refrigerate for at least 6 hours.
• Cut into small squares and transfer with a spatula to individual serving bowls, layering several pieces in each bowl, burned bottoms up.

Steps:

• Place the chicken in a saucepan filled with water and allow it to come to the boil. Reduce the temperature and let it simmer until the chicken is fully cooked, approximately 20 minutes. Remove the chicken from the saucepan, cool, pat dry and shred into very, very fine shreds. Mix the rice flour or corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
• Once the mixture reaches boiling, add a few spoonfuls of it to the rice flour slurry, to temper it, and then slowly empty the slurry into the pot and add the extract. Whisk the mixture constantly. As soon as it starts to thicken, add the shredded chicken and continue stirring until it is thick and set.
• Melt the butter in a heavy skillet and pour the pudding inches Cook, over medium-low heat, without stirring for 8-10 minutes, until it is caramelized (singed) underneath.
• Allow the pudding to cool in the skillet and serve from there. To serve - cut into pieces and 'flip' a piece onto a plate - the singed part should be on top.
• Delicious served with either Whipped Cream or Ice Cream. (plain is good, too).