After long days of torture, Mr. Who Knows Everything came to his senses and gave me his mother’s glorious gum mastic pudding recipe.
I must confess that it did not turn out as good as his mother’s original. I should have listened to him and got a hands-on demonstration. But being the impatient food blogger I am, I proceeded with the recipe the minute I got it.
GUM MASTIC PUDDING RECIPE
- 1 cup flour
- 6 cups whole milk
- 2 tablespoons butter
- 1 cup sugar
- 1 teaspoon gum mastic, crushed (three small pieces each the size of a pea crushed into smaller crumbs)
- 1 teaspoon vanilla extract
- In a large pot, melt the butter over medium heat.
- Add 1 cup flour and whisk (it will look lumpy and give the impression that this will never work with this amount of butter , but it will – trust me).
- Pour in 2 cups of milk gradually (whisking constantly) and simmer for 10-15 minutes.
- With the help of a hand blender, pulse until all the lumps are gone and the flour is absorbed completely by the milk.
- Pour in the remaining 4 cups of milk, 1 cup sugar and crushed gum mastic and whisk until everything is incorporated and the mixture starts to thicken (about 20-30 minutes). Take off the heat, add the vanilla extract, whisk in and wait until it cools down (15 minutes).
- Transfer to a stand mixer and beat with the whisk attachment for 20 minutes. Pour into your serving dish(es) through a fine sieve and chill.
- If you can’t find gum mastic in your area, you may use a vanilla pod instead of it; I am sure it will be just as good.