Turkey has a very wide range of milk puddings. I once spent much of one night watching specialist milk pudding–makers at work, endlessly stirring creams in giant copper cauldrons. They said they had to work at night because that was when the milk arrived, which was why, they complained, they could not recruit young people to do the job. I don’t blame them. This pudding, made with ground almonds, is my favorite.
Cooks' Note
In Turkey, it is a traditional option to serve this with a heaped teaspoonful of kaymak (see page 218) but here you can use clotted cream. Make a little slit in the skin of each portion, and slip through it a heaped teaspoon of clotted cream.
