CALAMANSI CRÈME BRULEE


CALAMANSI CRÈME BRULEE

CALAMANSI CRÈME BRULEE

8 SERVINGS

 

You will need:

2 tbsp Sun Tropics Pure Calamansi

3 cups heavy cream

10 tbsp turbinado sugar (raw sugar)

6 large egg yolks

1 tsp vanilla extract

 

Procedure:

  1. Put oven rack in the middle position and preheat oven to 325°F.
  2. In a heavy sauce pan, stir in 7 tbsp turbinado sugar in the cream and a pinch of salt.
  3. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
  4. In a mixing bowl, bear eggyolks with a wooden spoon, 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 tsp 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.
print CALAMANSI CRÈME BRULEE