Calamansi Custard
“A creamy custard dessert infused with the tartness of calamansi, offering a unique twist on traditional custard.”
Calamansi
Sugar
Milk
Vanilla
EggWhere it comes from
Calamansi custard brings a refreshing twist to the traditional custard dessert, originating from the Philippines. This dish showcases the vibrant flavors of calamansi, a citrus fruit beloved in Filipino cuisine for its tartness and versatility. Surprisingly, calamansi is often referred to as the 'Philippine lime' and is used in various dishes, from marinades to desserts.
On the Palate
How it's made
4 steps · Show ↓25 min active · 60 min waiting
How it's made
4 steps · Show ↓- 15 min
In a mixing bowl, whisk together egg yolks, sugar, and calamansi juice until smooth and well combined.
- 25 min
In a saucepan, gently heat milk and vanilla over low heat until just warm, not boiling. Gradually whisk the warm milk into the egg mixture.
Watch outDon't let the milk boil; it should be warm to the touch.
- 310 min
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes.
Watch outAvoid high heat to prevent the custard from curdling.
- 45 min
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool slightly before chilling in the refrigerator.
