The name means ‘bottom of the pan’ and that’s exactly where this amazing burnt milk pudding comes from. It’s insanely tasty, no doubt about that!
Serves: – Preparation time: 5′ Cooks in: 45′ Ready in: 50′
1 tbsp butter, softened
1 cup icing sugar
1 liter whole milk
120g rice flour + 40g corn starch
1½ cup sugar
vanilla essence, a few drops
2-3 tbsp rosewater
ground cinnamon (optional)
Brush a baking dish (24-26cm diameter) with the butter. Dust bottom and sides of baking dish with icing sugar using a strainer. Chill while preparing the cream.
In a medium pot warm milk and stir in rice flour, corn starch and sugar, until sugar dissolves. Then stir in vanilla, rose water, turn off heat and stir constantly for another 5 minutes without removing the pan from its position.
When cream cools down, transfer in the baking dish and even the surface. Bake in a preheated oven at 160C/fan for 25-30 minutes, until the sugar is caramelized and the bottom of the dessert becomes a rich, golden brown. You can check by lifting up the corners gently.
Let it cool down and serve, dusting with cinnamon if you wish.
Photo Vangelis Paterakis, Food styling Antonia Kati