Description
A combination of lychee, rose, and raspberry in a light, fluffy pudding cake. Adapted from a recipe from Carla Hall.
Ingredients
Scale
- 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)
- 2 drops rose extract
- 1 cup milk
- 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