A subtle flavor for these crème brûlées thanks to bergamot lemon. I will share with you the foolproof recipe for a perfect dessert to delight your guests.
Pour the cream into a saucepan and bring it to a boil. Add the bergamot zest and let it steep off the heat for 10 minutes. You can either strain or keep the zest in the custard, which is what I did.
Preheat the oven to 180°C. Crack the eggs and beat them with the sugar until the mixture turns pale. Pour the cream into the egg-sugar mixture. Mix well.
Divide the mixture into ramekins, then bake in a water bath for about 35 minutes. At the end of the baking, take out of the oven, let it cool slightly, then place in the refrigerator.
To finish, at the moment of serving, sprinkle with brown sugar and then caramelize the surface of the creams with a torch.
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