Custard Pudding with Papaya Calamansi Sauce


Ingredients for papaya calamansi sauce:

  • 4½ cups fresh papaya, peeled and deseeded

  • 9½ tbsp sugar

  • 1 can MARIGOLD Evaporated Full Cream Milk

  • 12 tsp calamansi juice

  • 4 tsp poppy seeds

  • 3 tsp honey

Ingredients for custard pudding:

  • 8 tbsp custard powder

  • 1¼ cups sugar

  • 1 litre MARIGOLD UHT Full Cream Milk

  • ½ cup water

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Papaya calamansi sauce:

  1. Blend the papaya with sugar and MARIGOLD Evaporated Full Cream Milk.

  2. Strain the papaya puree to separate the chunk (to ensure smoothness of the papaya puree).

  3. Add in calamansi juice. Stir well.

  4. Add in poppy seeds and honey. Stir well and set aside.

Custard pudding:

  1. Mix the custard powder and sugar. Mix well.

  2. Add MARIGOLD UHT Full Cream Milk and water bit by bit. Mix well.

  3. Heat in medium heat until it starts to coagulate.

  4. Remove from heat.

  5. Pour into desired mould.

  6. When set, pour papaya calamansi sauce over and serve.

Chef's Tip:

Calamansi juice can be substituted with lemon juice, if preferred.

Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 10
MARIGOLD Evaporated Full Cream Milk (390g)