Sutlu Karamelli Tatli –
Creamy Caramel Dessert
For a much lighter alternative to Christmas Pudding, may we suggest this Turkish twist on the classic creme caramel. Afiyet olsun! (Bon appetite!)
Ingredients for the custard:
2 litres of full-fat milk
2 cups of sugar
4 tbsp plain flour
2 tbsp corn flour
1-2 tsp vanilla essence
1 knob of unsalted butter
For the custard:
1 cup of sugar
400 ml of cream
For the topping:
1 cup of chopped or flaked hazelnuts
Mix the flour, corn flour and two cups of sugar in a bowl, add a little milk and combine to a smooth paste. Gradually add the remainder of the milk, mixing well to avoid any lumps forming.
Gently bring the mixture to the boil and simmer, stirring constantly, until it thickens to form a custard.
Remove from the heat, add the butter and vanilla and keep stirring for 15 minutes, before pouring the mixture into a glass bowl. Once cooled to room temperature, place in the refrigerator.
Heat the remaining cup of sugar in a saucepan until it has completely melted. Continue to heat until it starts to brown, taking care not to burn it. Remove from the heat and stir in the cream until all the sugar has dissolved.
Leave to cool (should the caramel set too firmly, add a little milk) before pouring over the custard and topping with the chopped hazelnuts.