Nutrition Facts
4 servings
4
Recipe for Bergamot Lemon Crème Brûlée
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.
Ingredients
3 Egg
40 Light cream
50 Brown sugar
2 Bergamot lemon (zest and juice)
Brown sugar
Directions
1
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.
2
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.
3
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.
4
To finish, at the moment of serving, sprinkle with brown sugar and then caramelize the surface of the creams with a torch.
Ingredients
Ingredients
3 Egg
40 Light cream
50 Brown sugar
2 Bergamot lemon (zest and juice)
Brown sugar
Directions
Directions
1
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.
2
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.
3
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.
4
To finish, at the moment of serving, sprinkle with brown sugar and then caramelize the surface of the creams with a torch.
Notes
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EN