Calamansi Crème Brûlée

Makes 8 servings


3 cups heavy cream
10 Tablespoons turbinado sugar (raw sugar)
2 Tablespoons Sun Tropics® Pure Calamansi
Pinch of salt
6 large egg yolks
1 teaspoon vanilla extract


  1. Place oven rack in the middle position and preheat oven to 325° F.
  2. In a heavy sauce pan, stir in 7 Tablespoons turbinado sugar, Pure Calamansi, and a pinch of salt in the cream.
  3. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
  4. In a mixing bowl, beat egg yolks with a wooden spoon, add the vanilla extract then gradually stir in hot cream mixture.  Pour custard onto ramekins.
  5. Arrange ramekins in a roasting pan and bake in water bath until custards are just set around the edges but centers wobble when pan is gently shaken, 30 to 35 minutes.
  6. Cool custard in water bath for 20 minutes then remove from pan and chill, uncovered at least for 2 hours.  This will set the custard.
  7. Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until caramelized. Caramel will harden in 3 to 5 minutes.

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