Kazandibi (Turkish Caramelized Milk Pudding)

Instructions

1. Whisk the cornstarch, rice flour and 200 ml of the cold milk until smooth.
2. Heat the remaining milk with the 130 g sugar and salt in a heavy pot until steaming, then whisk in the starch mixture.
3. Cook over medium heat, whisking constantly, for 8 to 10 minutes until thick and bubbling. Stir in the 15 g butter and vanilla.
4. For the caramel, melt 10 g butter in a 20 cm (8 inch) heavy skillet or baking dish over medium heat, sprinkle in the 60 g sugar and cook, swirling, until deep amber.
5. Pour the hot pudding gently over the caramel and spread level; the pudding should be bubbling at the edges.
6. Cool to room temperature, then refrigerate at least 6 hours until firm.
7. Loosen the edges and cut into 8 strips. Fold or roll each strip so the caramelized side faces up.
8. Serve chilled with a pinch of cinnamon.