4 ounces sugar

1 tablespoon grated Bergamot orange zest

4 large eggs

4 ounces freshly squeezed Bergamot orange juice

10 ounces heavy cream


Preheat the oven to 350˚F. In a mixer fitted with a paddle attachment, mix the sugar and orange zest on low until very fragrant. Add the eggs, then the orange juice, and then the cream, mixing on low for several seconds after each addition until just combined. Strain through a fine mesh sieve. Skim off any foam from the surface. Divide among 6 ramekins and place them into a roasting pan. Add enough hot water to the roasting pan to come half way up the sides of the ramekins and bake for 23 to 25 minutes, or until just set. Remove from the water bath and let cool to room temperature. Refrigerate for 3 to 4 hours, or until firm.


Serves 6. If you like tart lemon-flavored desserts, you’ll love these. Use lemons, especially Meyer lemons, if Bergamot oranges are unavailable. Avoid whipping air into the eggs as they are being incorporated into the sugar mixture. You can tell that the custards are done when they jiggle like gelatin. Serve with lightly sweetened whipped cream and Candied Citrus Peel, if desired.