Creme brulee (crème brûlée) with a beautiful mastic flavour

Name: Creme brulee (crème brûlée) with a beautiful mastic flavour
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: En
Ingredients: 7 egg yolks (6 if using large eggs); 500ml full fat cream; 1/3 cup white sugar; 1/2 teaspoon vanilla powder; 1 teaspoon of Chios Mastic, crushed into powder; 3-4 teaspoons of white sugar for the caramel frosting

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Dessert

Difficult

1 h 5 m

We have read about Creme Brulee recipes that included other flavours in addition to vanilla, such as lemon/orange zest. So, we decided to add the beautiful and valuable to your health Chios Mastic. When we cracked the sugar frosting and the unique Mastic aroma came out of the cream we knew that we had made the right choice! A special Creme Brulee that will amaze you!

Ingredients

7 egg yolks (6 if using large eggs)
500ml full fat cream
1/3 cup white sugar
1/2 teaspoon vanilla powder
1 teaspoon of Chios Mastic, crushed into powder
3-4 teaspoons of white sugar for the caramel frosting

Preparation

Preparation15 min

Cook time50 min

We put a small pot on medium to high heat and add the cream. When the cream is hot (when it's starting to boil) we remove from the heat and add the Mastic and the vanilla. We stir well to incorporate into the cream.

We put the egg yolks and the sugar in a big bowl and whisk for a while to create a smooth result. We add the cream mixture in the yolks mixture, stirring continuously until combined.
We pour the result into 4 ramekins which we put in a small baking pan. We add warm water in the baking pan (be careful not to drop water into the cream in the ramekins), until the water level covers 1/3 of the ramekins (in height).
We bake in 150 degrees Celsius for 50 minutes. We remove the ramekins from the baking pan, and leave them aside for 20 minutes to cool down. Next, we put them in the fridge, at least for 2-3 hours.
We sprinkle the surface of each cream using about a teaspoon of sugar and tilt the ramekin to create an even layer of sugar. Using a kitchen torch (in low setting) we caramelize the sugar. If you don't have a kitchen torch, you can use the oven's grill in its highest setting, leaving the oven door open (to avoid baking).

We put the creme in the fridge for another 40 minutes and our cream is ready to serve!
It may seem a bit fussy, but it's not! It's actually an easy recipe ...and the result will be very rewarding!
The type of sugar which you will use for the caramel topping will define the caramel thickness. If your prefer a lot of caramel, then use brown sugar. If you like a thin, fine layer of caramel, use caster sugar. Our suggestion is to use classic white sugar, as the result is satisfying to most people.
If you use a torch, make sure you have the appropriate space and the right surface to work on (metal or marble/stone surface is recommended) in order to avoid any accident. And be careful!