This Trabzon-style dessert combines milk pudding with toasted hazelnuts and honey for a comforting sweet bowl.
10 min prep 12 min cook 45 min rest
Keeps the screen on · step-by-step guide · built-in timer
Break the hazelnuts into coarse pieces and set them aside for serving.
For the hazelnut pudding base, whisk the milk and cornstarch while cold.
Cook the pudding for 10 minutes until thickened.
Add the honey after taking it off the heat so the aroma does not fade.
Divide the Trabzon pudding into bowls, garnish with hazelnuts, and chill for 45 minutes.
Draw a thin line of honey on top before serving and serve cold.
💡 Tip: Sprinkling the hazelnuts just before serving leaves a lively crunch on top.
🍽️ Serving suggestion: Serve cold with a drizzle of honey and coarsely chopped hazelnuts.
~228
kcal calories
5
g protein
26
g carbs
11
g fat
16.9g
Sugar
1.5g
Fiber
65.9mg
Sodium
3.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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