Creme caramel with mastic of Chios

for the creme:
1 lt milk
9 eggs
300 gr. sugar
15 gr. mastic
for the caramel:
250 gr. sugar
50 gr. glucose
100 gr. water

Put the materials for caramel in saucepan, and heat them up until caramel turns red. Then put it in tin moulds.
Put the materials for creme in a small bowl with an electric mixer on low speed for a few minutes until they are well blended. Then boil the creme and stir constantly so it will not curdle. Bake for 45 minutes in 220°C in a double saucepan. Serve them when they cool down.