Ispahan Pudding Cake
Ingredients
4 egg yolks, reserving whites for later use2 Tbsp. butter, at room temperature
¼ cup canned lychee juice
2 Tbsp. rose water
2 drops rose extract
1 cup milk
1/3 cup granulated sugar
½ 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
Preparation
• 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.
Note: These last up to 3 days in the fridge; microwave for 20 seconds to re-warm.
