Kazandibi (Caramelized Milk Pudding)

Method

Tap a step when it's done.

1. 1Generously butter the base of a metal tray of about 20x30 cm (not glass, since it goes on the stove) and sift the powdered sugar evenly over it.
2. 2In a pot, whisk the cold milk with the sugar, rice flour, starch and flour until there are no lumps.
3. 3Cook over medium heat, stirring constantly and scraping the bottom with a wooden spoon. Once it boils, lower the heat and cook for 8-10 more minutes, until it is a thick pudding that heavily coats the back of the spoon.
4. 4Take it off the heat and whisk in the butter and vanilla until glossy.
5. 5Set the tray over a burner on medium heat. As soon as the sugar melts and starts turning a light caramel color, pour in the pudding and smooth the top.
6. 6Slowly move the tray around over the burner, heating each area for 2-3 minutes, about 10-15 minutes in total. When deep brown caramel shows at the edges, the base is done; stop if you smell acrid smoke.
7. 7Remove from the heat, cool to room temperature and refrigerate for at least 4 hours.
8. 8Cut into rectangles, lift each with a spatula and roll it up with the caramelized side outward. Dust with cinnamon and serve cold.