Description
A slightly updated version of the traditional Egyptian mastic mehalabia.
Ingredients
Scale
- 3 cups (710 ml) of cold full cream milk
- 3 tablespoons (28 grams) of cornstarch
- 3/4 cup (150 grams) of sugar
- 1/2 teaspoon of mastic grains
- 1½ teaspoons (5 grams) of freshly grated lemon zest
- Extra caster sugar for the brûlée
Instructions
- Dissolve the sugar and cornstarch in the cold milk.
- Place on medium to low heat.
- Add the mastic and lemon zest and stir continuously to melt the mastic, combine and to prevent from burning.
- Continue stirring until it thickens and thickly coats the back of a spoon. This should take around 25-20 minutes.
- Separate into serving bowls and cool in the fridge for 2-3 hours. It should have a consistency between jelly and pudding.
- When you’re ready to serve, sprinkle a generous, even layer of sugar on top.
- 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 to allow to crust to harden and serve.
- Prep Time: 5 mins
- Cook Time: 20 mins