Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h total35 min hands-onServes 6Easy
35 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDBaked in a hot oven in a water bath until the top is spotted brown and the middle still shivers.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Short-grain rice000 g
Whole milk000 g
Caster sugar000 g
Rice flour000 g
Mastic000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Mastic: buying it, grinding it, and how little to use
The water bath and the top shelf
Earthenware versus ramekins
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 15 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: colouring the top without setting the middle — step 9 of 15.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Ayse Korkmaz watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Grinding mastic with a pinch of sugar
Water bath filled with boiling water, not cold
Chilling six hours before serving
The starch balance between rice and rice flour, and the oven position that colours the top before the custard sets hard.
Written by Ayse Korkmaz. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
465 people cooked it, 86% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 35 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
