Recipe of Coconut and Litchi Creme Caramel

An Asian twist to caramel custard with lychees and coconut milk.

Ingredients

  • 400 ml coconut milk

    100 gm sugar

    6 eggs

    100 gms chopped lychees

    150 gms sugar for caramel

  • 1 big pinch nutmeg

    1 cup water

How to Make Coconut and Litchi Creme Caramel

  1. Heat the coconut milk, add sugar, eggs and nutmeg. Don’t boil or the mixture will turn to scrambled eggs.
  2. Strain the mixture, add the lychees and set aside. In a pan, melt the sugar to make a golden brown caramel, pour into small.
  3. Moulds so that the base is coated evenly with the caramel. Pour the milk mixture, bake in a double boiler for 30 minutes at 160 degree C
Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s