Calamansi Crème Brûlée
“A citrusy version of crème brûlée, served on spoons. Perfect for a party!”
Calamansi Crème Brûlée
life Cherrie gives you lemons calamansi, you make crème brûlée.
I mentioned in a previous post that calamansi is one of my current obsessions. Whilst there are many things you can do with them, I decided it was time to make something delicious with them. I’ve been wanting to make crème brûlée spoons for ages.
Juicing the calamansi can be a tedious process, but also slightly therapeutic. I suggest you put something on TV and juice, juice away! Confession: I watched the Real Housewives of Beverley Hills when juicing lots of little calamansi balls.
This recipe uses the Thermomix, which made the whole cooking process saaaaaaa easy. Along with these spoons, I also made some crème brûlées using the traditional dishes.
The calamansi flavour cuts through the creaminess of the crème brûlée, and I quite like serving them on spoons. It’s the perfect serving size, and would be great for a dinner party. If you can’t get your hands on calamani, maybe try a different citrus fruit; lemon, limes, mandarins, etc.
*The recipe below uses ramekins. If you are doing spoons, try to make the spoons as flat as possible in a baking dish. I propped the handles of the spoons up by resting them on handles of another spoon. Place the baking dish with the spoons in the oven, then carefully fill up as high as you can with water without touching the crème brûlée.
- 480g cream
- 30g calamansi juice
- 120g caster sugar
- 6 egg yolks
- Extra sugar for topping
- Add cream and calamansi juice to the TM bowl and cook for 4 minutes on 60 degrees on speed 2.
- Set aside and clean and dry the TM bowl.
- In the clean dry bowl add your sugar and egg yolks and with the butterfly in whip for 1 minute speed 4.
- Slowly add the cream mixture while still going on speed 4. I did it by pouring the cream mixture onto the lid and letting it slowly drip in (See pics)
- Once all cream has been mixed in let it continue to mix for 1 minute on speed 4.
- Pour into ramekins and place in a “Bain-marie” so place in a baking dish and pour some hot water it so that it was to come half way up the ramekins.
- Place into the pre-heated oven at 140 degrees.
- Bake for 20 – 25 minutes. The consistency should be set but not firm.
- Allow to cool in the fridge.
- Sprinkle with 1/4 – 1/2 tea spoon of caster sugar and either use a cooking torch to caramelise the top or place under a hot grill to caramelise sugar.
- Serve immediately after top is caramelised for best effect.