How to squeeze gelatine

If you want to make real Turkish delight, use cornstarch and only cornstarch. Nowhere on the Balkan have I seen a gelatine-thickened Turkish delight. No Turkish person will recognize a gelatine-thickened candy as lokum. I would go as far as to insist that aromatzied sugar syrup+gelatine = gummi bear, while aromatized sugar syrup+cornstarch = Turkish delight, although some people will feel that this is pedantic.

Beside authenticity, gelatine-containing recipes are prone to weeping, I have seen questions about that around here.

Bottom line: I would always make it with cornstarch. This doesn't mean that candy made with gelatine can't be tasty; it is just that if you want what you get in a Turkish shop, you can't do it with gelatine.

You can use gelatin, but you then would have to change the process slightly. For a start, you wouldn't bake the custard. Instead you would essentially be making an egg-enriched panna cotta.

You would hydrate the gelatine with cold water, make your custard, then add the gelatine, mix and portion, then set in the fridge. How much gelatine you use depends on how much liquid you are trying to set - using powdered gelatin, one sachet usually sets 570ml.

Of course, that is cheating and you should really bake creme brulee with no gelatin. If you're having trouble getting regular creme brulee to set you may have a bad recipe - try another!