Coconut and Lychee Crème Caramel | How to make Coconut and Lychee Crème Caramel

By Poornima Porchelvan  |  23rd Sep 2016  |  
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  • Coconut and Lychee Crème Caramel, How to make Coconut and Lychee Crème Caramel
Coconut and Lychee Crème Caramelby Poornima Porchelvan
  • Prep Time

    15

    mins
  • Cook Time

    50

    mins
  • Serves

    6

    People

6

0





About Coconut and Lychee Crème Caramel Recipe

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.

Coconut and Lychee Crème Caramel is delicious and authentic dish. Coconut and Lychee Crème Caramel by Poornima Porchelvan is a great option when you want something interesting to eat at home. Restaurant style Coconut and Lychee Crème Caramel is liked by most people . The preparation time of this recipe is 15 minutes and it takes 50 minutes to cook it properly. Coconut and Lychee Crème Caramel is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Coconut and Lychee Crème Caramel. Coconut and Lychee Crème Caramel is an amazing dish which is perfectly appropriate for any occasion. Coconut and Lychee Crème Caramel is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Coconut and Lychee Crème Caramel at your home.

Coconut and Lychee Crème Caramel

Ingredients to make Coconut and Lychee Crème Caramel

  • eggs - 6
  • coconut milk - 400 ml
  • sugar - 100 gms
  • Chopped lychees - 100 gms
  • nutmeg - 1 big pinch
  • For the caramel: sugar - 200 gms
  • water - 1 cup

How to make Coconut and Lychee Crème Caramel

  1. For the custard: Heat coconut milk, add sugar, eggs and nutmeg. Do not boil the mixture - if you do it will turn to scrambled eggs. Stir continuously to avoid this.
  2. Strain the mixture, add the chopped lychees and set aside.
  3. To caramelise the sugar: Take a dry pan, melt the sugar on a low flame till it reaches golden colour. Add water to the caramel, give a thorough mix and turn off the gas. Keep aside.
  4. 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.
  5. Pour water into the shallow baking tin until it comes halfway 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.
  6. Bake at 160 degree celsius for 30 - 40 minutes (Temperature may vary for different ovens). Check by inserting a fork or toothpick if it comes out clean.
  7. To unmold, run a knife around the edge of the custard, turn upside down onto a plate and serve.

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