Ingredients
- 1 lt milk
- 200 ml Arla whipping cream 36% fat
- 200 g granulated sugar
- 100 g cornstarch or rice flour
- 1 vanilla vial
- 30 g Lurpak cow milk butter
- 150 g icing sugar
Method
Pour ⅔ of the milk into a small pot, add the sugar, whipping cream, and vanilla and heat, until it comes to a boil.
In a bowl, add the cornstarch and the remaining milk, and stir with a hand whisk, so that the mixture has no lumps.
Once the milk is warm enough, pour a bit of it into the bowl with the cornstarch, and stir well.
Then, transfer the mixture into the pot with the remaining milk, and place it over medium to high heat, until it forms into a firm cream.
Grease with butter a non-stick frying pan, and sift into it the icing sugar evenly.
Pour the cream gently over the icing sugar layer, and place the frying pan on the stove.
Place the frying pan over medium to high heat for 8-9 minutes.
When the surface of the cream shows caramel spots, then the kazandibi is ready.
Remove from heat and cover the cream with a piece of plastic wrap. Make sure the plastic wrap touches the surface of the cream.
Refrigerate for 5-6 hours and after cool enough, detach the cream around the pan using a knife, and turn the kazandibi out onto a serving plate.
