The Turkish milk pudding caramelized on the bottom and served upside down is Kazandibi. Its name means “bottom of the cauldron,” a reference to the browned layer formed where the pudding meets the hot cooking surface.
Traditional Kazandibi is closely related to tavuk göğsü, a dense Ottoman-style milk pudding that historically used finely shredded chicken breast as a thickener. A modern Kazandibi may instead use a muhallebi-style starch-thickened pudding. The mixture is spread over a sugar-coated or otherwise prepared tray so the underside darkens and develops a lightly smoky caramel flavor.
Once chilled, the pudding is cut and turned so the caramelized side appears on top; some versions are rolled rather than simply inverted. Tavuk göğsü is therefore a close culinary relative, not the best answer to this clue. Sütlaç, by contrast, is rice pudding, while ordinary muhallebi lacks Kazandibi’s defining scorched base. The dessert is associated with Ottoman palace cooking and remains popular in Turkey.