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.
Servings: 6
Equipment
- Sauce Pan
Ingredients
Calamansi Pudding
- 1 Pint Heavy Whipping Cream
- ⅔ Cup Super Fine Sugar
- ½ Cup Fresh Calamansi Juice
Garnishes
- ½ Cup Mango Preserves (or smashed fresh ripe mango)
- 2 Tablespoons Cereal Polvoron (or regular polvoron smashed)
Instructions
- Boil the cream and sugar. Pour the 1 pint of heavy cream in to a sauce pan and then add the ⅔ cup of sugar. Stir for a little bit to mix together. Turn on the heat to low and bring the cream and sugar up to a low boil. This will take about 5-7 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 ½ cup of calamansi juice.
- Set 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).
- Garnish the puddings. Take the puddings out of the refrigerator. First layer the mango preserves on top of the calamansi pudding. Next add some cereal polvoron for some crunch. Serve right away. See notes for substitutions.
Notes
Mango Preserves substitution: ½ Cup ripe sweet mango pulp that has been lightly mashed.
Cereal Polvoron substitution: 2 pieces regular polvoron that has been crushed.