Add <quantity>250<unit>ml</unit></quantity> of heavy cream to a heavy bottom pot

Add <quantity>250<unit>ml</unit></quantity> of coconut milk

Add <quantity>40<unit>g</unit></quantity> of white sugar

Add the zest of <quantity>1</quantity> orange

Turn on heat to low. Add <quantity>2</quantity> drops of essential ginger oil and whisk. Once warm to the touch, remove from heat

Pour the mixture into a container. Let it sit for 30m until the flavors are infused

Add <quantity>120<unit>g</unit></quantity> of egg yolks to a bowl

Add <quantity>40<unit>g</unit></quantity> of coconut sugar and mix

Slowly add the liquid mixture and gently whisk to incorporate

Transfer to a container. Place the mixture in the refrigerator for 12 hours

Pre-heat the oven to <temperature>300<unit>ºF</unit></temperature>

Pour the mixture into <quantity>6</quantity> serving bowls

Place in a deep tray and fill halfway with water. Bake in the oven at <temperature>300<unit>ºF</unit></temperature> for 30-45m until is it slightly loose in the center

Check that the crème brûlée is almost set

Let the ramekins cool slightly at room temperature. Place in the refrigerator until completely cold

Add <quantity>2</quantity> drops of essential bergamot oil to <quantity>80<unit>g</unit></quantity> of coconut sugar

Mix the oil into the coconut sugar to fully incorporate

Sprinkle the bergamot sugar on the crème brûlée, forming a thin and uniform layer

Caramelize the surface with a blowtorch until deep brown

The Spiced Bergamot Crème Brûlée is ready. Serve it immediately and enjoy!!