Tuesday 15 January 2013

Coconut and Lychee Crème Caramel

An Asian twist to caramel custard with lychees and coconut milk. It just melts in your mouth. This recipe is adapted from the famous chef Viki Ratnani. I enjoy trying out his recipes.


Eggs - 6
Coconut milk - 400 ml
Sugar -100 gms
Chopped lychees -100 gms
Nutmeg - 1 big pinch

For the caramel:

Sugar for caramel - 200gms
Water -1 cup

For the custard:

Heat coconut milk; add sugar, eggs and nutmeg. Don't boil the mixture - if you do it will turn to scrambled eggs. Stir continuously to avoid this.

Strain the mixture, add the chopped lychees and set aside.

To caramlise the sugar:

Take a dry pan; melt the sugar in slow flame till it reaches golden colour.

Now add water to the caramel; give a thorough mix and switch off the gas.  Keep aside.

(Note: Remember to keep your face away when you do this)

Pour the caramel into each mould and also brush caramel (or rub with your hands) along the sides of the mould until coated. 

Pour water into the shallow baking tin until it comes half way to the sides of the mould; keep aside.

Pour the coconut milk mixture over the caramel base which is placed in the baking tin with water.

Bake at 160 deg. Celsius for 30 - 40 minutes (Temperature may vary for different ovens).

Check by inserting a fork or toothpick if it comes out clean. 

Now it is done; unmold (to unmould, run a knife around edge of the custard, turn upside down into the plates and serve) and serve.

Also check my Baked caramel custard recipe.

I am sending this recipe to 


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