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Gum Mastic Pudding

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

Ingredients

  • 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

Method

  1. In a large pot, melt the butter over medium heat.
  2. 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).
  3. Pour in 2 cups of milk gradually (whisking constantly) and simmer for 10-15 minutes.
  4. With the help of a hand blender, pulse until all the lumps are gone and the flour is absorbed completely by the milk.
  5. 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).
  6. 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.
  7. 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.

May 26, 2006 · 8 Comments Categories: Puddings and Custards Tags: mansion, mastic gum, pudding recipe

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Comments

  1. nes

    May 26, 2006 at 11:02 am

    mmm yummy,I ve got one in my fridge from Ozsut but I wouldnt compare homemade one to that.I should try someday,thank you for the recipe.

    Reply
  2. keiko

    May 26, 2006 at 3:56 pm

    Hi Cenk – it looks lovely! I guess using good ingredients is important as it’s a very simple dish. I’ll give it a try soon, thanks for sharing.

    Reply
  3. Selma

    January 12, 2010 at 3:24 pm

    Slm, bir sorum olacakti. Tarifte margarin yazmissin, neden tereyag degil acaba? Yoksa fark etmiyormu? Cevap verirsen cok sevinirim, cunku bu tarifini denemek istiyorum en kisa zamanda. Hollandadan selamlar.

    Reply
    • Cenk

      January 12, 2010 at 4:16 pm

      Selma – Yorumun için çok teşekkürler. Tarifi birebir bana verilen şekilde aktardım ama yaparken hiçbir zaman margarin kullanmıyorum (bu vesileyle yazıyı da güncelledim). Elbette ki tereyağı ile yapabilirsin. Çok eskilerde yayınladığım bir tarif bu, eğer mümkünse Türkçe site için tekrar denemeler yapıp öyle yazacağım, o zaman denemeni tavsiye ederim.

      Reply
  4. Selma

    January 12, 2010 at 4:35 pm

    Cevabin icin cok tesekkur ediyorum. Bende asla margarin kullanmam, onun icin sordum. Sen buradaki tereyaglari bir gorsen zaten asla baska birsey kullanmazsin.

    Gecenlerde taze cranberry alma firsatim oldu. Markette gorunce cok sasirdim cunku ilk defa rastladim. Hemen aldim tabiki. Ben aslinda cranberry soslu muhallebi tarifi yapmak istiyorum. Nedense kafamda oyle birsey canladi. Zaten birsey kafamda canlandigi zaman mutlaka yapmam gerekiyor. Iste seninde bu tarifi gorunce muhallebiyi vanilya cubugu ile hazirlayip ustune de cranberry sos yapmayi dusunuyordum. Sen benim yerimde olsaydin ne yapardin?

    Reply
    • Cenk

      January 14, 2010 at 10:17 am

      Selma – Gayet güzel fikir. Bence mutlaka dene. Cranberry mutfakta kullanmayı çok sevdiğim bir malzeme değil, dolayısıyla başka bir fikir gelmiyor aklıma. Belki bir crumble da olabilir.

      Reply
  5. Selma

    January 14, 2010 at 12:04 pm

    Ilk defa cranberry kullanacagim. 2 tatli yapacak kadar var, ikinci neden crumble olmasin:) Ben biraz arastirmaya devam edeyim. Cevaplarin icin tesekkurler.

    Reply
  6. Funda

    May 27, 2010 at 10:49 pm

    Thanks for the recipe, Cenk. I’ve been looking around for something like this! Question for you: I have the paste form of mastic, would the amount still be the same?

    Reply

Önemli:Bloguma bıraktığınız yorum, tarafımdan onaylandıktan sonra yayımlanacaktır. Yorum bıraktığınız yazı ne kadar eski olursa olsun, yorumunuzu gözden kaçırmam mümkün değildir. Yorumunuz soru içeriyorsa; yanıt verebilmek için yazıyı incelemem gerekebileceği için yayımlanması biraz gecikebilir. Sorunuzu sormadan önce lütfen aynı veya benzer bir sorunun daha önce sorulup sormadığını önceki yorumları tarayarak emin olunuz.

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