Indulgent crème brûlée with bergamot

Indulgent crème brûlée with bergamot

This fabulous recipe has been doing the rounds with the PBL team and we love it as it uses bergamot — a citrus fruit that looks like an orange but has the brilliant green colouring of a lime.

It has a tart citrus taste, slightly reminiscent of a grapefruit and did you know it has the highest percentage content of Vitamin C from over 40 species of citrus fruit!


  • 300 grams cream (35% fat)
  • 2 grams pectin
  • 35 grams sugar (fine)
  • 60 grams egg yolks (about 3 eggs)
  • 2 drops orange extract (bergamot)

Directions, 5 easy steps

  • Boil the cream in a saucepan.
  • In a bowl, mix the sugar and the pectin. Pour in the milk, and bring to a boil, stirring briskly with a
    whisk. Siphon into a bowl, and add the egg yolks. Mix.
  • Pour into cream brulee plates.
  • Refrigerate for at least 1 hour.
  • Sprinkle with powdered sugar, and caramelize with a torch.

Recipe thanks to Yummly