Kazan Ntipi

Delicious, sweet from Constantinople, with lots of milk and its characteristic burnt cream. Flavored with rose water or mastic, according to your taste.

Preparation: 5 minutes and time for the cold | Cooking: 20 minutes | Total: 25 minutes and time for the cold
Recipe for: 16 servings 

Nutrients for 1 serving
Calories: 283 calories | Fat: 4 g.

Recipe Ingredients:

• Corn flour: 3/4 cup

• Flour: 1/4 cup

• Sugar: 1 cup plus 2 tablespoons extra

• Milk: 7 cups

• Mastic: 2 small pieces (or 2 tablespoons rose water)

• Butter: 2 tablespoons  

Instructions:

1. Brush with butter the bottom and walls of a 26 cm baking pan (round or square equivalent), to a height 2 to 3 inches,  Sprinkle with 2 tablespoons sugar. If you do not have gas fireplaces, it is desirable to use a wide, low pan.
2. Put the mastic with a little sugar in a mortar or blender and hit. Keep it aside. 
3. Take a cup of milk and dissolve the cornflour and flour. Put it in a pan (if it happens to have a lumpy flour, pass it through the strainer) and add the remaining milk, sugar and gum (if you use rose water, put it in after you take the cream out of the heat). 
4. Put the pan into the fire and stir until boil and the cream thickens. Remove from the heat. 
5. Put the pan you prepared on the heat and leave until the sugar starts to change color. Then add a few tablespoons of the cream and spread it on the bottom of the pan (spray with caution because it's bubbling). Leave on the fire until the cream begins to "burn". Remove from heat. 
6. Leave a while to calm and carefully add the remaining cream (it's better to add a little amount every time, with a little spoon, so as not interfere with the burnt). Allow the cake to cool. Cover and refrigerate overnight. To serve, cut it into pieces, which are taken with a spatula and turn it upside down on a plate.

Source: Radicio