Kazandibi is a traditional Turkish dessert whose name translates to "pot bottom crust": a baked custard-like dish prized for the caramelized crust that forms on the bottom.
The dessert is associated with the Ottoman imperial kitchens, where the browned, caramelized milk solids that formed on the bottom of cooking pots, known as "dibi," were traditionally scraped off and enjoyed on their own before becoming the centerpiece of the dish.
To prepare kazandibi, a mixture of milk, sugar, and sometimes flour or cornstarch is slowly simmered in a heavy-bottomed pot until the milk solids caramelize into a rich, golden-brown crust; the custard-like top layer is then carefully removed, leaving the dibi intact. The dish is often flavored with vanilla, rose water, or mastic.
Kazandibi is served as a dessert or special treat, typically in individual portions with the caramelized crust showcased, and can be enjoyed chilled, at room temperature, or slightly warmed. Regional recipes across Turkey vary in firmness and sometimes add ground nuts, citrus zest, or spices like cinnamon.