Calamansi or calamondin is a small citrus fruit that is very good for dipping sauce, juice, and the best for marinating, but today I will use it for my leche flan, because my sisters said it neutralizes the sweetness and remove the tangy smell of the egg yolks. It was proven after cooking :-). Try it.
1 can evaporated or fresh milk (370ml)
10 egg yolks
2 tablespoons calamansi juice
mixture and steam for 20 minutes or until done.
3. Refrigerate for an hour then sprinkle with calamansi zest
before serving. Smile before eating :-).