This recipe originally appeared in Baked, a regular column on the Sauce blog.
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.
2 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
This article appears in January 2012.