This is my take on two classical Turkish puddings; kazandibi(burnt milk pudding) and tavuk gogsu(chicken breast pudding). I want to say the flavorwise, it's a combination of these two puddings. But ingredients are simpler, very practical to make and cleanup, way less sweet, and lighter. Plus nobody uses lime/lemon, just cinnamon.
Some tips before start.
Keep the mastic tears in freezer, it’s easier to ground them when ice-cold, otherwise they get sticky sometimes.
Use a curved-sidewall saucepan (vs straight sided) so that it will be easier to whisk the bottom corners.
Not everyone has vanilla beans to scrape the insides into the pudding, if you do have, use one. But if you don’t have any, don’t use vanilla extract, it changes the color, the traditional way is just milk white! And for the same reason I don’t add cinnamon, nutmeg etc into the pudding while cooking.
Add rice flour, cornstarch when the milk is cold, otherwise they got lumpy
Ingredients
1 quart oz whole milk
5.5 oz sugar
2.1 oz rice flour
1.8 oz cornstarch
A pinch of salt
4 pieces of mastic-grounded ( a resin obtained from the mastic tree, a.k.a. known as tears of Chios )
Instructions
In a curved-sidewall saucepan add the milk.
Sift rice flour, cornstarch onto the milk.
Add salt and ground mastic.
Turn the heat to medium-plus, and whisk constantly until the mixture is getting thick and started bubbling. It takes about 10 minutes
Add sugar and continue whisking until all the mixture started bubbling again.
Turn the heat off and keep whisking another 5-10 minutes.
Rinse the bottom of a 9x13 baking dish(or plastic) with cold water and remove the water. This will prevent hot pudding to stick to the bottom. If you don’t have 9x13 you can use similar sizes it will just be thinner or thicker, I sometimes use 9x9 but prefer 9x13. Whatever you have with lid.
Cool the pudding uncovered until almost room temp, cover with lid or plastic wrap and refrigerate overnight.
Next day remove the pudding just before serving and using sharp thin knife portion into 3x3 inch pieces.
Now you have options;
1) Sprinkle lot of cinnamon on top and serve.
2) Add a dollop of lemon/lime curd on top and grate some lemon/lime zest ( lemon curd recipe is here https://mrtansuaksu.wixsite.com/redandwhite/post/deconstructed-lemon-bars-short-bread-cookies-with-lemon-curd )
3) You can also serve with ice-cream.
My fav is#2 but with cinnamon it’s traditional. That’s why when I serve, I usually serve both of them with smaller pieces.
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