This delicate dessert is the Ottoman version of the French crème brulée, done in reverse. The bottom is burnt first and topped with a silky white portion of milk pudding—then set for a few hours before being turned upside down to reveal the deeply caramelised layer. Its unusual and intriguing flavour comes from the mastic, a tree resin often sold in the form of ‘tears’ or small pebbles, which are reduced to powder to flavour the milk. The mouthfeel is similar to that of a toasted marshmallow—smoky caramelised on the outside and sweet and creamy within. You will need a flameproof baking tin to make this dessert, as the entire burning process is done over the stove. Be prepared to surprise and be surprised with this dish, it is unlike any other.