Calamansi Custard Recipe

Combine heavy cream and sugar in a medium saucepan. Boil over medium heat for 2 to 3 minutes, stirring occasionally to prevent scorching. Remove from heat.

Add calamansi juice. (The mixture should thicken almost immediately.) Let mixture cool. Distribute evenly among 6 dessert cups. Refrigerate for 2 hours or overnight. Serve chilled with candied citrus peel, fresh fruit wedges, or shortbread biscuits.