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.