Turkish Milk Pudding With Caramel Sauce - Fake Chicken Breast Pudding

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

1. Gather and Measure Ingredients

   Measure butter, flour, milk, sugar, vanilla, cornstarch, and water into their respective containers.

   Time: PT5M

2. 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

3. 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

4. Flavor the Pudding

   Stir in the vanilla powder (or extract) and remove the saucepan from the heat.

   Time: PT1M

5. 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

6. 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

7. 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

8. Make Cornstarch Slurry

   In a medium bowl, whisk together the heaped 1½ tbsp cornstarch with ¾ cup water until smooth; set aside.

   Time: PT2M

9. 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

10. 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

11. 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

12. 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