Sweet Tooth Experiments

Tag Archives: lychee

Coconut and Lychee Rum Flan

Posted on Posted in Flan .

Coconut and Lychee Rum Flan

Coconut and Lychee Rum Flan recipe

I tend to go through phases with baking where I fixate on a particular ingredient until I master a killer recipe with that ingredient or I try different flavour pairings with the same base recipe until I get a result that I am really impressed with.

This is exactly what happened last week, I went flan crazy and made about 6 different versions with varying methods and flavour combo’s. Needless to say I can now make a perfect flan with my eyes closed!

The below recipe is one of the standout experiments that was good enough to make it to my blog. The influence was to play with a mix of Asian flavours, where after coming up with the pairing I actually added Rum essence as a flavour enhancer which amplified the taste.

Ingredients:

  • 100g sugar
  • 140ml lychee syrup
  • 1 tsn rum essence
  • 3 eggs
  • 300g condensed milk
  • 250ml milk
  • 120g desiccated coconut
  • 2 x 400g cans of lychees in syrup
  • 1/2 tsn coconut essence

 

Method:

  1. Pre-heat the oven to 180c degrees and grease a 20 x 10cm cake tin.
  2. Place the lychees into a bowl and reserve the syrup in another bowl.
  3. Place the sugar for the caramel into a saucepan and cook on a high heat until the sugar dissolves and just starts to turn amber.
  4. Remove pan off heat and carefully stir in the lychee syrup and the essence until a syrup is formed.
  5. Pour the syrup into the cake tin.
  6. Place the eggs, condensed milk, milk, ½ tsn rum essence, the coconut essence and the desiccated coconut in a bowl and whisk with a hand help beater until combine.
  7. Pure the mix into the tin on top of the syrup.
  8. Place the tin into another bigger cake tin and pour hot water until it comes half way up the sides of the tin.
  9. Bake for 40 minutes or until set and slightly browned on the top.
  10. Place the tin with cake aside on a baking tray to cool.
  11. Place in the fridge for 3 hours.
  12. Slightly dice up 400g of the lychee and place on the top of the flan to serve.

 

Coconut and Lychee Rum Flan

Step 4

Coconut and Lychee Rum Flan recip

Step 5

Coconut and Lychee Rum Flan recipe

Step 6

Coconut and Lychee Rum Flan recipe

Step 7

Coconut and Lychee Rum Flan recipe

Step 10

Coconut and Lychee Rum Flan recipe

Check out an impressive Parmesan Cheese Chocolate Slice recipe. Follow the simple baking method to bake a spectacular sweet treat

Email, RSS Follow
Print

Lychee Coconut and Lime Yoghurt Sorbet

Posted on Posted in Ice-cream & Sorbet .

Lychee Coconut and Lime Yoghurt Sorbet

Lychee Coconut and Lime Yoghurt Sorbet recipe

This recipe has come from a combination of different types of ice-cream and sorbet recipes, where I have then overlayed an interesting twist via the inclusion of yoghurt.

I do experiment quite frequently with yoghurt. I find yoghurt a great versatile ingredient to replace other dairy ingredients with the added bonus of being a little more healthy and providing a brand new flavor to the mix.

I like the idea of making sorbet by blitzing frozen fruit but found that frozen lychees blitzed didn’t really work quite like Banana…

After playing around a little bit I found adding in some yoghurt gave the ideal texture.

Once coconut and lime juice were paired for a smack bang flavor combo explosion I had a delectable sorbet on my hands.

Ingredients:

  • 450g lychees
  • 110g coconut milk
  • 95g sugar
  • 250g natural yoghurt
  • 25g desiccated coconut
  • 15ml lime juice
  • 2 + ½ tsn lime zest

 

Method:

  1. Place the lychees into a food processor with the coconut milk and blitz until the mix is smooth and silky.
  2. Pour the mix into a saucepan with the sugar and stir on a medium heat until the mix bubbles. Take off the heat and set aside to cool.
  3. Place the yoghurt, desiccated coconut, lime juice and lime zest into a bowl and whisk until well combine.
  4. Pour the lychee mix into the yoghurt mix and stir until combine.
  5. Place the mix into the food processor again and blitz for 1 minute.
  6. Pour the mix into an ice-ream machine and churn accordingly.
  7. Place the mix into a container in the fridge until your ready to serve.

 

Notes:

  • If you do not have an ice-cream machine that is fine just transfer the mix each hour, 3 times into the food processor and blitz before placing the mix back in the frezzer to set.
  • I used 2 x 565g cans of lychees for this recipe to get the 450g of actual lychees.

 

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 1

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 2

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 5

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 6

Lychee Coconut and Lime Yoghurt Sorbet recipe

Step 7

Lychee Coconut and Lime Yoghurt Sorbet recipe

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Lychee and Coconut Custard Cake

Posted on Posted in Cakes .

Lychee and Coconut Custard Cake

Lychee and Coconut Custard Cake recipe

So I’m a big consumer of Asian cuisines but even with all my investigating I’m yet to find a dessert that is moreish and appealing to our western taste buds.

At the same time I have been meaning to make a cake with custard (I am a massive custard fan). Outside of trifle and fruit flans I have never used this tasty household ingredient in bake-goods.

So I decided to take 2 popular Asian flavors (coconut and lychee) and make a sweet treat with a difference – by turning these into a cake with custard as the twist.

Cherry and Custard Cake recipe

Introducing my Lychee and Coconut Custard Cake:

 

Ingredients:

Batter:

  • 250g butter, softened
  • 1 + ½ cups of sugar
  • 4 eggs
  • 1 + ½ cups self raising flour
  • ½ cup plain flour
  • 2 tbsn coconut milk
  • 80g desiccated coconut
  • 2 tsn lime juice
  • 250g lychees (480g can)

Custard:

  • 3 tbsn custard powder
  • 80g sugar
  • 1 + ½ cup coconut milk
  • 20g butter
  • 1 tsn vanilla essence

Method:

  1. Pre-heat the oven to 175c and grease a 22cm spring form cake tin.
  2. To make the custard combine all the ingredients together in a bowl, whisk.
  3. Microwave for 1 minute and whisk, then microwave for 20 sec at a time until the custard is thick and smooth. Leave aside to cool.
  4. Beat butter and sugar together with electric mixers until light, fluffy and pale.
  5. Beat in eggs, one at a time.
  6. Sift the flours into the bowl, add the milk, coconut and juice and fold until just combined.
  7. Spread 65% of mix into the cake tin
  8. Spoon in the custard and spread out with a spoon leaving 2 cm around the edges.
  9. Cut all the lychees into 4 pieces each and place 75% of them on top of the custard.
  10. Spoon the remaining cake batter over the lychees to cover completely.
  11. Place the remaining lychees on the top scattered.
  12. Bake in the oven for 1 hour and 30 minutes or until cooked.
  13. Let the cake cool completely in the tin, then transfer onto a plate
  14. Dust with icing sugar and extra desiccated coconut.

Notes:

  • Place a piece of plastic wrap over the custard once made to stop a skin forming,
  • You can make this recipe as a cherry or raspberry version for a more traditional cake by replacing the coconut milk with normal milk, desiccated coconut with almond meal, coconut essence with vanilla and berries/cherries instead of lychees.
  • Serving with ice-cream makes this even more amazing.
  • As we have used custard in this recipe the mix will not be completely dry when tested with a skewer as the custard makes the middle moist.

 

Lychee and Coconut Custard Cake recipe

Step 6

Lychee and Coconut Custard Cake recipe

Step 8

Lychee and Coconut Custard Cake recipe

Step 9

 Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print