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Lychee Custard
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Joane Yeoh

Joane Yeoh

Lychee Custard

40m

Indulge in the heavenly combination of the exotic lychee flavor and a creamy velvety custard with this delightful Lychee Custard.

This recipe boasts a luscious custard infused with the aromatic essence of juicy lychee chunks, creating a refreshing and unique dessert experience.

Whether used as a filling for tarts, cakes, or choux pastries, every bite is a burst of lychee goodness.

You can also add some vanilla paste to your custard for extra flavor!

  • Add 250 g of deseeded lychees to a blender jug. Blend on medium speed to form a chunky paste

    Step 0

  • Sieve the paste to separate the juice from the pulp

    Step 1

  • Transfer the lychee juice to a pot and reserve the pulp

    Step 2

  • Add 150 g of milk and 2 egg yolks

    Step 3

  • Add 44 g of sugar and 14 g of cornstarch

    Step 4

  • Whisk the mixture until homogeneous

    Step 5

  • Cook the mixture over medium low heat, whisking constantly until it thickens

    Step 6

  • Remove from the heat and add 14 g of butter. Whisk to combine

    Step 7

  • Add the lychee flesh and whisk to combine. Let it cool down completely. The lychee custard is ready

    Step 8

  • Enjoy adding it to various desserts!

    Step 9

Yield 450 g

  • Lychee

    Deseeded Lychee

    250 g
  • Cornstarch

    Cornstarch

    14 g
  • Egg Yolk

    Egg Yolk

     2
  • Butter

    Butter

    14 g
  • Sugar

    Sugar

    44 g
  • Milk

    Milk

    150 g

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