In a large saucepan over medium heat, heat milk, cream and sugar stirring occasionally, until sugar dissolves.

Add, mastic cornflour and arrowroot. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes.

Boil for 30 seconds, then remove from heat.

Let the pan heat to thoroughly burn the milk mixture.

To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color.

Bring the mixture back to a boil, then pour it over burned pudding in baking pan.

Let cool, then cover and refrigerate for at least 6 hours.

Cut into small squares and transfer with a spatula to individual serving plates, burned bottoms up.

Optional : Serve with sour cherry jam and shaved white chocolate.