Kazandibi (Caramelised Milk Pudding)

Dissolve the starch in half the milk; melt sugar in the other half; combine both.

Cook over medium heat, stirring constantly, until thickened; add vanilla.

Sprinkle sugar in the bottom of a wide steel pan.

Heat over medium until the sugar melts and turns amber (don't let it go black).

Pour the pudding over the caramelised sugar and level the surface.

Once cool, slice into portions and invert to serve (caramel side up).