![Mhalabiyeh (Fragrant Milk Pudding with Cranberries)](https://cdn.statically.io/img/www.foodandwine.com/thmb/3k3X1oXaDSnTiUujw9A_okkQHO4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mhalabiyeh-fragrant-milk-pudding-with-cranberries-xl-MAG1218-1d4f84790ce9464290dd9c7ec7b44be2.jpg)
Ingredients
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4 mastic gum pieces
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1 1/4 cups plus 1 pinch granulated sugar, divided
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4 cups whole milk, divided
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1/2 cup cornstarch
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1 cup heavy cream
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2 cups fresh or frozen cranberries
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1/4 cup water
Directions
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Grind mastic gum pieces and a pinch of sugar in a mortar and pestle until finely ground. Whisk together ground mastic gum mixture, 1 cup milk, and cornstarch in a small bowl until dissolved.
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Whisk together cream, 3/4 cup sugar, and remaining 3 cups milk in a large, heavy saucepan. Bring to a simmer over medium. When milk mixture is about to boil, add mastic mixture, and cook, whisking constantly, until thickened, about 1 minute. Remove from heat.
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Carefully ladle hot pudding into 12 (6- to 8-ounce) heatproof dessert bowls or glasses. Press plastic wrap or wax paper directly onto surface of each pudding to prevent a skin from forming. Let cool slightly, about 20 minutes; refrigerate until set and chilled, at least 2 hours or up to 24 hours.
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Meanwhile, combine cranberries, 1/4 cup water, and remaining 1/2 cup sugar in a small saucepan. Cook over low, stirring occasionally, until cranberries burst and release their juices, 8 to 10 minutes. Remove from heat, and let cool. Cover and chill until ready to serve.
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Serve puddings cold, topped with cranberry sauce.
Make Ahead
Pudding may be made up to a day in advance.