Ingredients:
3 cups of cold full cream milk
3 tablespoons of cornstarch
¾ cup of sugar
½ teaspoon of mastic grains
1½ teaspoons of freshly grated lemon zest
Extra caster sugar for the brûlée
Directions:
Dissolve the sugar and cornstarch in the cold milk and place on medium to low heat. Add the mastic and lemon zest and stir continuously to combine and to prevent burning. Continue stirring until it thickens and thickly coats the back of a spoon. Separate into serving bowls and cool in the fridge for 2-3 hours. When you're ready to serve, sprinkle a generous, even layer of sugar. You can either use a propane torch to caramelize the top or you could place it under a hot grill for up to 5 minutes at the most. Make sure to watch it carefully. Allow it to rest for a few minutes and serve
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