Bergamot Potted Cream

Name: Bergamot Potted Cream
Cuisine: French
Ingredients: 1 tablespoon neutral-tasting oil or pistachio oil; 2 cups heavy cream; 1 tablespoon neutral-tasting oil or pistachio oil; Pinch of salt; ½ cup granulated sugar; 10 large egg yolks; ½ teaspoon each finely grated orange, lemon, lime, and grapefruit rind; ½ teaspoon each finely grated orange, lemon, lime, and grapefruit rind; ½ teaspoon each finely grated orange, lemon, lime, and grapefruit rind; ½ teaspoon each finely grated orange, lemon, lime, and grapefruit rind

Preparation info

FFR—
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Oil of bergamot, which is usually used for this type of dessert, is difficult to find and I have replaced it with a mixture of rinds; its taste is still intriguing.

Ingredients

1 tablespoon neutral-tasting oil or pistachio oil
2 cups heavy cream
½

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

Wash your hands very carefully and, with one of your fingers, rub the custard cups with the oil. Preheat the oven to 325°F.

Bring the cream to a boil; add the rinds and let steep off the heat for 45 minutes. Strain the mixture into a saucepan through a conical strainer, then ad