Calamansi Curd
Using:
A luscious, creamy and tangy spread that can be used in many ways!
Calamansi
The bright, zesty kick of real Philippine calamansi — anytime, anywhere. Sourced from sun-kissed local farms in Mindoro, Philippines, this 100% calamansi concentrate powder delivers that signature sweet-tart flavor loved across the islands.
You’ll need:
- 1 sachet (15 ml) Masarap Calamansi Citrus Concetrate Frozen
- 2 tbsp sugar
- 1 egg yolk
- 2 tbsp butter
- 1–2 tbsp water
How to make it:
- Thaw the Masarap Frozen Calamansi in water.
- In a small saucepan over low heat, whisk together egg yolk and sugar.
- Gradually add the calamansi mixture, stirring constantly.
- Stir in butter until smooth and slightly thickened.
- Cool before using as a spread, filling, or topping for cakes, toast, or pastries.
Masarap Tip: Refrigerate in a small jar for up to a week. Perfect on pancakes, tarts, or even dolloped on cheesecake!
You’ll need:
- 1 sachet (15 ml) Masarap Calamansi Citrus Concetrate Frozen
- 2 tbsp sugar
- 1 egg yolk
- 2 tbsp butter
- 1–2 tbsp water
How to make it:
- Thaw the Masarap Frozen Calamansi in water.
- In a small saucepan over low heat, whisk together egg yolk and sugar.
- Gradually add the calamansi mixture, stirring constantly.
- Stir in butter until smooth and slightly thickened.
- Cool before using as a spread, filling, or topping for cakes, toast, or pastries.
Masarap Tip: Refrigerate in a small jar for up to a week. Perfect on pancakes, tarts, or even dolloped on cheesecake!
