Calamansi Custard Recipe

Ingredients

• 1 cup heavy cream
• 1 cup milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup calamansi juice (freshly squeezed)
• 1 teaspoon calamansi zest
• Pinch of salt

Instructions

1. 1.Prepare the Base

   In a saucepan, combine heavy cream and milk. Heat over medium heat until simmering, but do not boil. Remove from heat.

2. 2.Whisk Egg Yolks and Sugar

   In a separate bowl, whisk together egg yolks and sugar until pale and thick.

3. 3.Temper the Egg Yolks

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

4. 4.Cook the Custard

   Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 10-15 minutes. Be careful not to overheat or boil the custard.

5. 5.Add Calamansi

   Remove the custard from the heat and stir in calamansi juice, calamansi zest, and salt.

6. 6.Strain and Chill

   Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Divide the custard evenly among ramekins. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

7. 7.Refrigerate

   Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set completely.

8. 8.Serve

   Garnish with a slice of calamansi or a sprinkle of zest before serving.

Nutritional Information

Equipment

• Saucepan
• Whisk
• Wooden spoon
• Fine-mesh sieve
• Ramekins
• Mixing bowls

Tips

• Use fresh calamansi juice for the best flavor.
• Be patient while cooking the custard, and keep the heat low to prevent curdling.
• Strain the custard to ensure a smooth and creamy texture.
• Chill the custard thoroughly before serving for optimal flavor and texture.

Frequently Asked Questions