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Calamansi Crème Brûlée

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  • 480 g cream
  • 30 g calamansi juice
  • 120 g 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.