Creme Brulee (Crème Brûlée) with a beautiful Mastic flavor

Creme Brulee (Crème Brûlée) with a beautiful Mastic flavor

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
Cooking Time: 


We all know the classic Creme Brulee. This recipe is a bit different; instead of using just vanilla or lemon/orange zest for aroma, we also used the amazing Chios mastic. 
For this recipe try to find the original Chios mastic with its unique flavor, as there are imitations available that do not have the same taste.



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


Put a small pot on medium to high heat and add the cream.
When the cream is hot (it's starting simmering), remove from heat and add the Mastic and the vanilla. Stir well to incorporate into the cream.
Put the egg yolks and the sugar in a big bowl and whisk for a while to create a smooth result.
Add the cream mixture in the yolks-sugar mix, stirring continuously, until combined.
Pour the result into 4 ramekins and put them in a small baking pan.
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).
Bake in 150 degrees Celsius (300 Fahrenheit) for 50 minutes.
Remove the ramekins from the baking pan, and leave them aside for 20 minutes to cool down.
Next, put them in the fridge, at least for 2-3 hours.
Sprinkle the surface of each cream with about 1 teaspoon of sugar and tilt the ramekin to create an even sugar layer.
Using a kitchen torch (in low setting) 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).
Put the cream in the fridge for another 40 minutes and it's 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!



1. 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.
2. 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!


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