Süt helvası – baked Turkish milk dessert Recipe
Süt helvası is a delicate milk-based dessert, something between a pudding and a light cheesecake, which is baked after cooking until the top is lightly browned. In Turkey it is often served after lunch in homes and restaurants, especially in the Marmara region. Its flavor is a bit like baked vanilla pudding, but lighter and less sweet.
This classic Turkish dessert combines the comforting creaminess of a milk pudding with the subtle caramelized flavor of a baked top. It is lighter and less sweet than many Western desserts, making it perfect after a hearty meal.
Chef's tips
Take your time when toasting the flour in butter – it should be lightly golden and fragrant, but not brown, otherwise the dessert will taste too strong. When adding the egg yolk, always temper it first with a bit of the hot mixture to avoid scrambling.
How to serve
Serve in individual ramekins, warm or at room temperature. Add a sprinkle of chopped hazelnuts or pistachios and, if you like, a pinch of cinnamon. It pairs beautifully with strong Turkish coffee or black tea.
Ingredients
- butter - 50 g
- wheat flour about 1/3 cup - 50 g
- milk whole or 2% - 1 l
- sugar about 3/4 cup - 150 g
- vanilla extract or vanilla sugar - 1 teaspoon
- egg yolk beaten - 1 piece
- pinch of salt - 1 pinch
- hazelnuts or pistachios chopped, for sprinkling (optional) - 30 g
Preparation
- Preheat the oven to 220°C (top and bottom heat). Prepare 6 ovenproof ramekins or one small ovenproof dish.
- In a heavy-bottomed pot melt the butter over medium heat. Add the flour and whisk vigorously for 3–4 minutes, until the mixture is smooth, lightly golden and smells nutty, but is not brown.
- Gradually pour in the milk, whisking constantly to prevent lumps. At first add the milk a little at a time until the mixture loosens, then you can pour in the rest.
- Add the sugar, a pinch of salt and vanilla. Cook over medium heat, stirring almost constantly, until the mixture thickens to the consistency of a thick pudding – this will take about 8–10 minutes from the moment it starts to boil.
- Remove the pot from the heat. Pour the beaten egg yolk into a small bowl. Add 2–3 tablespoons of the hot milk mixture, stirring quickly so the yolk doesn’t curdle.
- Pour the contents of the bowl back into the pot and mix thoroughly. Return the pot to low heat and cook for 1 more minute, stirring.
- Pour the finished mixture into the ramekins or ovenproof dish. Place them on a baking tray to make it easier to put them in the oven.
- Place in the preheated oven for 8–12 minutes, until the top is browned in spots and darker patches appear. Watch the dessert towards the end so it doesn’t burn.
- Remove from the oven and set aside for 10–15 minutes to cool slightly and set. You can serve it warm or after it has completely cooled.
- Before serving, sprinkle with chopped nuts, if using.
Storage
Deser przechowuj w lodówce, przykryty folią, aby nie chłonął zapachów. Przed podaniem możesz go lekko ogrzać w temperaturze pokojowej lub zjeść prosto z lodówki.
