One of my favorite pastry chefs is Pierre Hermé, the Frenchman who lifted the macaron to new heights with unique and inspired flavor combinations. Hailed as the Picasso of pâtissiers, Hermé created the Ispahan – a delicate combination of rose, raspberries and lychees – and put it in macaron form for Ladurée (the oldest macaron bakery in Paris). Hermé continues to experiment with these flavors in ice creams and other pastries.
I wanted to try to make my own unique version of an Ispahan dessert that would be unlike any other. I’ve recently been enamored with the idea of a pudding cake. There’s something wonderful about having a soft cake on top with warm pudding on the bottom. When I recently made a lemon pudding cake, all I could think about was how to adapt it to an Ispahan flavor. Although the lemon tones were delicious, the cake was very strong and better suited for the summer months. I wanted something a bit more delicate and refined, perhaps a cake that would make a great Valentine’s Day dessert. 
After several attempts, I came up with this recipe. The result is a very soft rose-scented cake with bits of lychee in the pudding on the bottom. The raspberries on top are the perfect complement to the rose and lychee notes. I also reduced the sugar in the overall recipe to allow the fruit flavors to shine.
Although I added just a few raspberries on top of each ramekin simply for aesthetics, my friends added several more afterwards, just because the combination was so delightful.
A side note: I used canned lychees for this and generally find them to be just as delicious as fresh lychees. If you can get your hands on fresh lychees, though, by all means use them.
Ispahan Pudding Cake
- Total Time: 50 minutes
- Yield: 6-8 1x
Description
A combination of lychee, rose, and raspberry in a light, fluffy pudding cake. Adapted from a recipe from Carla Hall.
Ingredients
- 4 egg yolks, reserving whites for later use
- 2 Tbsp. butter, at room temperature
- cup canned lychee juice
- 2 Tbsp. rose water
- 2 drops rose extract
- 1 cup milk
- 1/3 cup granulated sugar
- cup all-purpose flour
- Pinch salt
- 3 lychees (finely chopped or mashed)
- 4 egg whites
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350 degrees. Spray about 6 to 8 ramekins (Depending on size, you may need more.) with a nonstick spray.
- In a large bowl, whisk together the egg yolks and the butter until blended.
- To the yolk mix, add the lychee juice, rose water, rose extract and milk.
- Add in the sugar, flour and salt, and whisk until smooth.
- In a separate, clean bowl, beat the egg whites until just stiff.
- Gently fold the egg whites into the yolk batter in three parts.
- Pour the combined mixture into the prepared ramekins.
- Transfer the ramekins to a roasting pan.
- Pour enough hot water into the pan to cover the bottom inch of the ramekins. Place the pan in the oven.
- Bake for 35 minutes or until puffed and golden.
- Let the ramekins cool for about 15 minutes.
- Adorn with raspberries and serve warm or at room temperature.
Notes
Note: These last up to 3 days in the fridge; microwave for 20 seconds to re-warm.
- Prep Time: 15 mins
- Cook Time: 35 mins
Frequently Asked Questions
What is an Ispahan flavor combination?
Ispahan is a flavor combination created by pastry chef Pierre Hermé — rose, lychee, and raspberry. The three elements balance each other: the floral rose pairs with the delicate sweetness of lychee, while the raspberry adds brightness and a slight edge that stops the combination from being cloying.
Why does a pudding cake have a soft top and pudding on the bottom — how does that happen?
The folded egg whites rise to the top during baking and set into a soft cake layer. The heavier lychee and yolk mixture sinks to the bottom and stays dense and creamy, becoming the pudding layer. Baking in a water bath (bain marie) ensures the bottom heats gently and doesn't scramble.
Can I use fresh lychees instead of canned?
Fresh lychees are wonderful if you can find them — the flavor is slightly more delicate and fragrant. Canned lychees work just as well and are consistent year-round. If using canned, drain them well. Use the canned lychee juice (about 1/4 cup) in the batter — it adds flavor without excess sweetness.
Can I make these ahead of time?
These keep in the refrigerator for up to 3 days. Microwave each ramekin for about 20 seconds to rewarm before serving. They're equally good at room temperature if you prefer — the contrast between the pudding base and the cake top stays intact even after chilling.
