Ingredients:
For the cream :
- 1 liter of milk
- 9 eggs
- 300g . sugar
- 15g . mastic
For the caramel:
In a small saucepan , place all the ingredients for the caramel , and stir continuously for some time , and warm up to achieve the familiar dark candy confectionery . Then , begin to pour the caramel in small amounts in metal tins that you have prepared for our sweets .To make the cream add one by one of the ingredients ( milk , eggs , sugar and gum ) in a small saucepan and mix using the mixer on medium speed . Once the mixture is smooth , place the saucepan over low heat until hot , stirring continuously .
When the mixture is hot enough and viscous, pour gradually in the metal tins over the caramel and put them in the oven to bake at 220 degrees for about 45 minutes .
Before serving , put the tins in the refrigerator for about two hours , so as to detach the creme brulee more easily ( in warm bain marie )