Calamansi Pudding with 3 Ingredients

This Calamansi Pudding is made with just fresh calamansi juice, sugar and cream. Garnished with crushed fresh mango and polvoron crumbs makes this an easy after dinner treat.

I've made a version of this before using lilikoi juice, but I came across some fresh calamansi at Seafood City the other day. The calamansi is now overflowing in abundance in my kitchen, so it was a good time to make a calamansi pudding version.

What ingredients do you need for Calamansi Pudding?

Yup, all you need are three ingredients.

Heavy Cream - One pint of heavy cream is perfect. This creates the creamy base of the pudding.

Super Fine Sugar - To add some sweetness. The finer the sugar the quicker it will be to disolve it in the cream. I recommend C&H Baking Sugar.

Calamansi Juice - Fresh is best if you can find it. Squeeze out the juice and strain out the seeds and pulp. Calamansi juice can also be found bottled or in the freezer section of your local Filipino grocery store.

Boil The Cream and Sugar

I'm telling you. This is probably one of the easiest recipes to have up your sleeve. Pour the heavy cream in to a sauce pan and then add the sugar. Stir for a little bit to mix it in.

Turn on the heat to low and bring the cream and sugar up to a low boil. This will take about 5-8 minutes. Stir it occasionally.

Add the Calamansi Juice

Once you start to see bubbles at the edges of the pan turn off the heat and immediately pour in the calamansi juice.

This is when the magic happens. The acid from the calamansi juice reacts with the heated up cream and starts to congeal. This is why it is it is super important to not have the cream boil over. It might curdle or separate.

The key is to let everything cool down together, so you have a nice super smooth Calamansi pudding.

Setting the Calamansi Pudding

Once you have mixed in the calamansi juice divide the mixture into 6 glasses or bowls that can hold about 4 oz of liquid each.

Leave the filled glasses or bowls on the counter until they have cooled down to room temperature. Then transfer all the calamansi puddings into the refrigerator to cool for at minimum 2 hours or overnight (ideal).

How to Serve

Take the puddings out of the refrigerator.

Now we are going to garnish them with some mango and polvoron.

I just came back from the Philippine so I have a jar of mango preserves and cereal polvoron that I need to use. The mango is from Kultura and the cereal polvoron is from Wildflour. If you ever go to Manila you should get some!

You can substitute the mango preserves with some real ripe mango. Just make sure it is super sweet then mash it up leaving a bit of chunks.

You can substitute the cereal polvoron with regular polvoron. Just smash it up.

First layer the mango preserves on top of the calamansi pudding. You can do an arch like I did or just cover the whole top.

Next add some cereal polvoron for some crunch.

Serve right away.

Questions You May Have

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