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Coconut and Litchi Creme Caramel

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Coconut and Litchi Creme Caramel
  • Cook Time:
  • An Asian twist to caramel custard with lychees and coconut milk.


  • 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


  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.
Key Ingredients: coconut milk, sugar, nutmeg, lychee, egg