Light Leche Flan and Calamansi Sherbet

I've been making and eating ice cream at an alarming frequency since the day I bought a used Italian ice cream maker with compressor a month ago. So today I made calamansi (Philippine lime) sherbet. It's a tad "healthier" because it doesn't have too much heavy cream. I really love the tart and slightly sweet sherbet which is the perfect pair with the equally healthier leche flan (caramel custard) that has just one egg yolk.

Calamansi Sherbet

½ cup calamansi or lemon juice, chilled

2 cups milk or buttermilk, chilled

½ cup heavy cream, chilled
6 tablespoons sugar

½ teaspoon sea salt

• Mix ingredients in a bowl until sugar is completely dissolved. Taste and add more sugar to suit your taste. Let sit in the refrigerator  for 30 minutes  Process in your ice cream machine according to directions. Serve soft or freeze for 2 hours.

Leche Flan (Caramel Custard)

5 tablespoons sugar for caramel

5 egg whites

1 whole egg

4 tablespoons sugar

1 teaspoon vanilla extract

• Preheat oven to 300°F. 
• In a steel skillet, heat sugar over medium-low heat until caramelized and just getting dark brown in color. Pour into 5 dessert ramekins and set aside. 
• Whisk egg whites and egg for 2 minutes. Add sugar and vanilla and mix until thoroughly blended. Pour into the prepared ramekins over a fine sieve. Place ramekins in a pan with 2-inch high sides. Fill pan with 1 inch hot water. Bake for 50 minutes. Let cool , cover with plasric wrap, and refrigerate overnight before sere serving. 

the caramel custard is very creamy you won't miss the yolks