Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup bergamot orange juice
- 1 tsp bergamot orange zest
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for topping)
Special equipment needed:
- 4-6 ramekins
- kitchen torch
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a medium saucepan, heat heavy cream, whole milk, and 1/2 cup granulated sugar over medium heat, stirring occasionally until sugar dissolves.
3. In a separate bowl, whisk egg yolks, bergamot orange juice, bergamot orange zest, and vanilla extract until well combined.
4. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
6. Divide the mixture evenly among the ramekins.
7. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
11. When ready to serve, sprinkle 1 tbsp of granulated sugar over each ramekin and use a kitchen torch to caramelize the sugar until golden brown.
12. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours or overnight
Temperature:
Preheat oven to 325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 28g
Protein: 4g
Substitutions for ingredients:
- Regular oranges or lemons can be used instead of bergamot oranges.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add a tablespoon of Grand Marnier or Cointreau for an extra kick of flavor.
- Substitute the bergamot orange juice and zest for other citrus fruits such as lemon or grapefruit.
Tips and tricks:
- Be sure to strain the mixture through a fine-mesh sieve to remove any lumps or curdled egg.
- Use a kitchen torch to caramelize the sugar for the perfect crunchy topping.
- Let the crème brûlée cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Best served cold.
Presentation ideas:
Serve the crème brûlée in the ramekins with a sprig of fresh mint or a slice of bergamot orange.
Garnishes:
Sprinkle with powdered sugar or top with whipped cream.
Pairings:
Serve with a glass of sweet dessert wine such as Sauternes or Muscat.
Suggested side dishes:
Serve with a fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the crème brûlée is overcooked, it will become grainy and curdled.
- If the crème brûlée is undercooked, it will be too runny and won't set properly.
Food safety advice:
Be sure to cook the crème brûlée to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Crème brûlée is a classic French dessert that dates back to the 17th century.
Flavor profiles:
The bergamot orange adds a subtle citrus flavor to the rich and creamy custard.
Serving suggestions:
Serve as a decadent dessert for a special occasion or dinner party.
Related Categories
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Region: French
Taste: Creamy, Citrusy, Sweet, Caramelized