Turkish Milk Pudding With Caramel Sauce - Fake Chicken Breast Pudding
Turkish Milk Pudding With Caramel Sauce - Fake Chicken Breast Pudding is a medium Turkish recipe that serves 6. 404 calories per serving. Recipe by Turkish Food Travel on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $3.80 total, $0.63 per serving
Ingredients
- 100 g Unsalted Butter (cut into cubes, room temperature)
- 0.75 cup All-Purpose Flour (sifted)
- 1 liter Whole Milk (full‑fat for richness)
- 0.75 cup Granulated Sugar
- 1 tsp Vanilla Powder (or 1 tsp vanilla extract)
- 1.5 tbsp Cornstarch (heaped, for thickening caramel)
- 0.75 cup Water (for cornstarch slurry)
- 0.33 cup Water (for caramel deglaze)
- 2 tbsp Hazelnuts (chopped, for garnish)
Instructions
Gather and Measure Ingredients
Measure butter, flour, milk, sugar, vanilla, cornstarch, and water into their respective containers.
Time: PT5M
Brown the Flour
Melt the butter in a saucepan over medium heat, add the flour and sauté, stirring constantly, until the mixture turns a caramel‑brown color and smells nutty (3‑4 minutes).
Time: PT4M
Temperature: Medium
Add Milk and Sugar, Cook to Thicken
Gradually whisk in the whole milk, then add the sugar. Continue cooking on low‑medium heat, whisking, until the mixture thickens and coats the back of a spoon (about 10‑12 minutes).
Time: PT12M
Temperature: Low‑Medium
Flavor the Pudding
Stir in the vanilla powder (or extract) and remove the saucepan from the heat.
Time: PT1M
Whisk for Silkiness
Using a hand mixer (or a wire whisk), beat the hot pudding for 4‑5 minutes until it becomes glossy and ultra‑smooth.
Time: PT5M
Prepare the Serving Plate
Add a thin layer of water to the rectangular serving plate and swirl it around; this helps release the pudding later.
Time: PT2M
Set the Pudding
Pour the silky pudding onto the prepared plate, smooth the top, let it cool to room temperature, then refrigerate for at least 30 minutes until firm.
Time: PT30M
Temperature: 4°C
Make Cornstarch Slurry
In a medium bowl, whisk together the heaped 1½ tbsp cornstarch with ¾ cup water until smooth; set aside.
Time: PT2M
Melt Sugar for Caramel
Heat a clean saucepan over medium‑high heat, add the granulated sugar, and let it melt without stirring until it turns a deep amber color.
Time: PT3M
Temperature: Medium‑High
Deglaze and Thicken Caramel
Carefully add ⅓ cup water to the hot caramel (steam will rise). Once it boils and the mixture smooths, stir in the cornstarch slurry and cook, stirring gently, until the sauce thickens and becomes glossy (about 4‑5 minutes).
Time: PT5M
Adjust Caramel Consistency
If the sauce is too thick, whisk in a little extra warm water (1‑2 tbsp) until the desired pourable consistency is reached.
Time: PT1M
Finish the Dessert
When the pudding has set, pour the warm caramel sauce over it, spreading evenly. Sprinkle chopped hazelnuts on top, slice, and serve.
Time: PT7M
Nutrition Facts
- Calories
- 404
- Protein
- 7 g
- Carbohydrates
- 47 g
- Fat
- 21 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains nuts, Contains dairy
Allergens: Dairy, Gluten, Tree nuts, Corn
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Cake Flour
- Instead of Whole Milk: 2% Milk
- Instead of Granulated Sugar: Cane Sugar
- Instead of Vanilla Powder: Vanilla Extract, Vanilla Bean
- Instead of Cornstarch: Wheat Starch, Potato Starch
- Instead of Hazelnuts: Almonds, Pistachios
Equipment Needed
- Saucepan
- Mixing Bowl
- Hand Mixer (optional)
- Measuring Cups
- Measuring Spoons
- Whisk (optional)
- Spatula
- Rectangular Serving Plate (20‑28 cm)
Critical Steps — Do Not Skip
- Browning the flour to develop flavor and smooth texture
- Whisking the hot pudding with a hand mixer for silkiness
- Caramelizing sugar without stirring to avoid bitterness
- Adding water to hot caramel safely (steam hazard)
- Incorporating the cornstarch slurry at the right moment
Chef Tips from the Video
- Use unsalted butter for better flavor control.
- Sift the flour before browning to avoid lumps.
- Whisk the cornstarch slurry cold; a warm slurry can clump.
- For extra shine, add a tiny pinch of sea salt to the caramel.
Troubleshooting
Pudding is too runny after cooking.
Return the mixture to low heat and whisk for a few more minutes until it thickens; you can also add 1‑2 tsp extra flour mixed with a little cold milk.
Caramel sauce turns bitter.
Remove the pan immediately once the sugar reaches amber; avoid over‑cooking. If burnt, start a new batch.
Caramel hardens too much after cooling.
Reheat gently with a splash of milk or water, stirring until smooth.
Pudding sticks to the serving plate.
Ensure the plate is well‑lubricated with a thin water film before pouring; run a knife dipped in hot water through the pudding before slicing.
Storage
Refrigerator: Store covered in the refrigerator for up to 3 days.
Freezer: Not recommended; texture may separate.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The pudding can be prepared a day ahead and kept refrigerated; add caramel just before serving.
- Caramel sauce can be made up to 2 days ahead; reheat gently over low heat before using.
Frequently Asked Questions
What is the cultural significance and history of Tavuk Göğsü in Turkish cuisine?
Tavuk Göğsü is a traditional Ottoman‑era dessert that originally incorporated finely shredded chicken breast for its unique, silky texture. Over time, the chicken was replaced by browned flour, creating a vegetarian version that retains the characteristic melt‑in‑the‑mouth feel.
What are the traditional regional variations of Turkish Milk Pudding (Tavuk Göğsü) across Turkey?
In the Aegean region, the pudding is often flavored with orange blossom water, while in Central Anatolia a hint of cinnamon is added. Some coastal versions use almond milk instead of cow’s milk for a lighter texture.
How is Turkish Milk Pudding (Tavuk Göğsü) traditionally served in Turkey?
It is typically served chilled in a shallow dish, dusted with ground cinnamon or crushed pistachios, and sometimes drizzled with a thin caramel or rose‑water syrup. It is presented as a dessert after a main meal or with tea in the afternoon.
During which Turkish celebrations is Tavuk Göğsü commonly enjoyed?
Tavuk Göğsü is popular during religious holidays such as Ramadan and Eid, as well as at weddings and family gatherings where a refined, sweet finish is desired.
How does Tavuk Göğsü fit into the broader Turkish dessert tradition?
It exemplifies the Turkish love for milk‑based sweets, sharing a lineage with sütlaç (rice pudding) and kazandibi (caramelized milk pudding). Its silky texture showcases the Ottoman mastery of custard‑like desserts.
What are the authentic traditional ingredients for Tavuk Göğsü versus acceptable modern substitutes?
Traditionally the recipe uses chicken breast, butter, flour, whole milk, sugar, and vanilla. Modern home cooks replace the chicken with browned flour for a vegetarian version and may use margarine instead of butter, though butter yields richer flavor.
What other Turkish dishes pair well with Turkish Milk Pudding (Tavuk Göğsü)?
It pairs beautifully with a cup of strong Turkish black tea, fresh fruit compotes such as apricot or cherry, and savory pastries like börek for a balanced meal.
What makes Turkish Milk Pudding (Tavuk Göğsü) special or unique in Turkish cuisine?
Its hallmark is the silky, oozing texture achieved by browning flour (or chicken) and vigorous whisking, giving it a melt‑in‑the‑mouth feel that is rare among other Turkish sweets.
What are the most common mistakes to avoid when making Turkish Milk Pudding (Tavuk Göğsü) at home?
Common errors include under‑browning the flour, which leads to a flat flavor, over‑cooking the caramel causing bitterness, and not whisking the hot pudding long enough, resulting in a grainy texture.
Why does this Turkish Milk Pudding recipe use a hand mixer to whisk the hot pudding instead of a regular whisk?
A hand mixer incorporates air quickly and creates a uniform, glossy texture that a manual whisk often cannot achieve at high temperature, ensuring the pudding stays silky and prevents lumps.
What does the YouTube channel Turkish Food Travel specialize in?
Turkish Food Travel focuses on authentic Turkish recipes, regional culinary traditions, and travel‑related food experiences, offering step‑by‑step tutorials that blend cultural storytelling with practical cooking guidance.
How does the YouTube channel Turkish Food Travel's approach to Turkish dessert cooking differ from other Turkish cooking channels?
Turkish Food Travel emphasizes historical context and regional variations while providing clear visual cues and tips for home cooks, whereas many channels focus solely on the recipe without cultural background.
Last updated: September 6, 2026
