Kazandibi

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   In a medium bowl, whisk together a small amount of the milk with the rice flour and cornstarch until a smooth slurry forms; set aside.

   Približno 2 min

2. 2

   Pour the remaining milk into a heavy-bottomed pot. Add the granulated sugar and heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm.

   Približno 5 min

3. 3

   Gradually whisk the rice flour and cornstarch slurry into the warm milk mixture in the pot. Continue to whisk constantly to prevent lumps.

   Približno 3 min

4. 4

   Bring the mixture to a gentle boil, then reduce the heat to low and continue to simmer, stirring frequently, until the pudding thickens to a consistency similar to thick cream, about 10-15 minutes.

   Približno 15 min

   Kuharjeva opomba: The pudding should coat the back of a spoon.

5. 5

   Remove the pot from the heat and stir in the vanilla extract.

   Približno 1 min

6. 6

   Choose a large, flat-bottomed, non-stick pan (preferably copper or a heavy stainless steel) that is at least 28-30 cm in diameter. Spread the butter evenly across the bottom of the pan.

   Približno 2 min

   Kuharjeva opomba: A wider pan allows for a larger caramelized surface.

7. 7

   Sprinkle an even, thin layer of granulated sugar over the buttered bottom of the pan.

   Približno 1 min

8. 8

   Pour the hot pudding mixture carefully into the prepared pan, spreading it evenly.

   Približno 1 min

9. 9

   Place the pan over medium-high heat. Cook without stirring, rotating the pan occasionally, until the bottom layer of the pudding caramelizes and turns a dark golden brown, almost black in spots. This can take 5-10 minutes.

   Približno 10 min

   Kuharjeva opomba: You should hear sizzling and smell the caramel. Use a thin spatula to gently lift an edge and check the color.

10. 10

    Once caramelized, remove the pan from the heat and let the pudding cool at room temperature for about 30 minutes.

    Približno 30 min

11. 11

    Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and firm.

    Približno 2 h

12. 12

    To serve, loosen the edges of the pudding with a knife. Using a spatula, cut the pudding into rectangular or square pieces about 5x10 cm.

    Približno 2 min

13. 13

    Carefully roll each piece of pudding, caramelized side out, onto a serving plate.

    Približno 2 min

    Kuharjeva opomba: This creates the traditional 'rolled' appearance, showcasing the caramelized bottom.

14. 14

    Optionally, dust with powdered sugar and a sprinkle of cinnamon before serving.

    Približno 1 min