LYCHEE PUDDING

Ingredients:

For caramel sauce

- 200 gram sugar
- 100 gram water

For lychee pudding custard

- 3 Nutriplus eggs (Whole egg)
- 3 Nutriplus eggs (Only yolk)
- 1 canned Tawkeh lychee (syrup & halves)
- 30 gram sugar
- 250 gram fresh milk

For decoration

- 1 canned Tawkeh lychee (halves)
- 1 fresh mango (halves)
- Pudina leaves

Instructions:

1. Grease the 8in round mould with melted butter or corn oil.

2. To make Caramel, cook sugar and water until caramelized or till golden brown. (Do not stir the boiling syrup, only swirl the saucepan from time to time as to prevent crystallisation.)

3. Remove the caramel from heat and pour it into the greased mould. Allow to set.

4. To make custard, warm up fresh milk.

5. In a mixing bowl, combine the eggs, yolks and sugar. Pour the warm milk into the egg mixture, mix well and strain to remove unwanted particles in the custard.

6. Arrange the lychee halves on the caramelized mould before pouring in custard.

7. Steam the pudding by placing the pudding mould in a baking tray. Fill the tray with water about 1.5in deep.

8. Steam for around 60 minutes. Remove the pudding from the steamer and let it stand for at least an hour before removing the cake from the mould.

9. Decorate the pudina leaves, lychee’s and mango’s halves on top. Serve chilled.