Kazandibi (burnt pot bottom)

Ingredients for 6 servings:

• 1 liter of milk
• 1 vanilla pod(s)
• 160 g rice flour
• 170 g sugar
• 30 g butter
• 40 g powdered sugar
• 50 g walnuts, chopped
• 50 g raisins
• 40 ml cognac, rum, armagnac or similar
• 1 tbsp cinnamon
• 50 ml rose water

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Turkish dessert, refined version

Slowly bring the milk, vanilla seeds, and scraped pod to a boil. Discard the pods. Gradually add the sugar and rice flour and heat gently until the mixture thickens to a pudding-like consistency. Then add the chopped walnuts and the raisins soaked in alcohol. Meanwhile, grease a heavy pan and metal dish with butter (I always use a cast iron pan) and dust generously with powdered sugar. Pour in the pudding mixture and heat the whole thing gently over low heat until simmering. The powdered sugar at the bottom of the pan will caramelize and form the eponymous dark crust. To ensure an even process, rotate the pan on the stove frequently so that all areas are browned. Once cooled, remove the pieces from the pan, place them on a plate with the dark side facing up, sprinkle with cinnamon, and drizzle with rosewater. The original version uses no nuts or the soaked raisins, and uses a little less sugar.