5 Ingredients or Fewer

"Kazan Dipi" a.k.a. "Bottom of the Pan"

February 24, 2011
Author Notes

This fresh rosewater tasting cream has the burned sugar flavour and is very popular in Northern Greece. —Julie Yefsi

  • Serves 12
  • 2,5 liters fresh milk
  • 200 grams Niseste (or fine corn startch)
  • 1/2 kg Sugar
  • 1 splash Vanilla Extract
  • 2 drops Rose Water (or any natural flower extract)
In This Recipe
  1. Preheat the oven on 400 F
  2. In a pot over medium heat, pour all but 2 cups of the milk, stir in the sugar until it is disolved and it starts to boil.
  3. In the remaining 2 cups of milk disolve the corn starch or niseste, the vanilla and the flower essence.
  4. When the milk-sugar mixture begins to boil, remove it from the heat and add the above corn-startch/vanilla/essence mixture. Stir until it starts to thicken.
  5. In a 38 cm (or 15 inch) pan, pour a large spoon full of the cream and shake it around to cover the bottom of the pan.
  6. Put the pan in the oven and let it burn until it turns a light brown colour (pierce with a knife if it starts to bubble so that the "skin" layer sits on the pan)
  7. Bring the remaining cream to a boil again until it is thick.
  8. As soon as you take the pan out of the oven add the remaining cream and let it cool.
  9. When it is cool put it in the refrigerator for a few hours.
  10. Cut in squares and serve the pieces turned up-side down, so that the burned surface is on the top.
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