Turkish cuisine · Desserts & Sweets

Mastic Milk Pudding

Aegean variation of milk pudding, perfumed with Chios mastic and sprinkled with toasted pine nuts.

Ingredients · for 4 servings

• 1 l whole milk
• 40 g rice flour
• 30 g cornstarch
• 150 g sugar
• 3 grains mastic
• 20 g butter
• 3 tbsp pine nuts

Instructions

1. Grind the mastic grains with 1 tsp of the sugar in a mortar into a fine powder – on its own the resin sticks together instantly and can no longer be distributed.
2. Toast the pine nuts in a dry pan over medium heat for 3–4 min. while stirring until golden brown, then transfer to a plate so they don't darken further.
3. Whisk the rice flour and cornstarch with 250 ml of the cold milk until no lumps remain.
4. Warm the remaining milk with the rest of the sugar, stir in the starch mixture and simmer gently while stirring constantly for 8–10 min. until the cream falls thickly from the spoon.
5. Remove the pot from the heat, stir in the mastic powder and the butter and beat for a further 1 min. so the resin dissolves evenly and releases its resinous citrus aroma.
6. Pour into four small bowls, smooth the tops, chill for at least 3 hrs. and sprinkle with the toasted pine nuts before serving.