Kazandibi (Turkish Burnt Milk Pudding)

Place the mastic crystals in a mortar with a teaspoon of the sugar (taken from the pudding base amount). Grind firmly until it becomes a fine powder.

In a heavy-bottomed saucepan, combine the cold milk, remaining sugar, rice flour, cornstarch, and ground mastic. Whisk thoroughly before turning on the heat to ensure no lumps remain.

Cook over medium heat, stirring constantly with a whisk. As the mixture heats up, switch to a spatula to scrape the bottom. Bring to a gentle boil; once it bubbles and thickens to a consistency similar to heavy cream, cook for 2 more minutes to activate the starches completely.

Grease the bottom and sides of a rectangular metal baking tray (approx 25x35cm) generously with the softened butter. Sprinkle the 30g of sugar evenly over the butter.

Pour about 2 ladles of the hot pudding into the prepared tray—just enough to cover the bottom thinly. Place the tray directly over two burners on the stove set to medium-high heat.

Rotate the tray constantly over the flame. The sugar and pudding layer will begin to bubble vigorously and caramelize. Continue rotating until the entire bottom is evenly dark brown (almost black in spots). You should smell a rich caramel/burnt sugar aroma.

Remove tray from heat. Immediately pour the remaining pudding over the caramelized layer. Smooth the top gently with a spatula.

Allow to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to set completely.

To serve, cut the pudding into large rectangles. Use a spatula to lift the edge of a rectangle and roll it upon itself (like a rug), exposing the dark caramelized bottom as the outer layer. Garnish with cinnamon or pistachios.