Coconut and Litchi Creme Caramel
An Asian twist to caramel custard with lychees and coconut milk.
- 400 ml coconut milk
100 gm sugar
100 gms chopped lychees
150 gms sugar for caramel
- 1 big pinch nutmeg
1 cup water
- Heat the coconut milk, add sugar, eggs and nutmeg. Don't boil or the mixture will turn to scrambled eggs.
- Strain the mixture, add the lychees and set aside. In a pan, melt the sugar to make a golden brown caramel, pour into small.
- 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.