Baked muhallebi is a stovetop milk pudding poured into a tray instead of serving bowls, then browned under the broiler until its surface is freckled. The bottom remains soft and creamy, while the top develops a thin, lightly caramelized crust. The crust comes from the brief broiling time: if the pudding stays in the oven too long, it dries out and releases liquid when sliced.
Whisk the starch with 250 ml of the milk until no lumps remain, then strain it through a sieve.
Pour the remaining milk into a heavy-bottomed pot with the sugar. Heat it to a boil, stirring until the sugar has completely dissolved.
Pour the starch mixture into the boiling milk in a thin stream, stirring constantly. Reduce the heat and cook for 8 minutes, scraping the bottom of the pot as you stir. This pudding should be thicker than classic muhallebi: when you draw a spoon through the center of the pot, the sides should stay apart for 1 second before closing. If the mixture is too loose, it will not slice cleanly in the tray.
Grease the tray with butter, pour in the mixture, and smooth the surface with a wet spatula. Tap the tray lightly on the counter twice to release air bubbles. Once the surface has cooled slightly, brush it with the beaten egg yolk.
Preheat the oven to broil at 220°C / 430°F and place the tray on the top rack. Broil for 12 minutes, until dark brown spots form on the surface. Stay by the oven; the color darkens quickly during the last 2 minutes. If the entire surface turns brown, it has broiled too long.
Let the tray rest at room temperature for 1 hour, then refrigerate it for 2 hours before slicing; this resting time is not included in the recipe time. Muhallebi will not hold its shape if sliced while hot.
Üst ısıda kızartırken tepsiyi en üst rafa aldım, beş dakikada benek benek kızardı. Uzun tutunca kenarları kuruyor. Nişastayı iyice pişirmek de şart, muhallebi tepsiye dökülürken akıcı kalırsa fırında üstü kızarmadan yayılıyor.
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