Ethereal Sakura-Infused Lychee Delight

Allergens

Dairy, Eggs

Ingredients

• 1. 2 cups heavy cream 2. 1 cup whole milk 3. 1 cup sugar 4. 6 egg yolks 5. 1 tbsp cornstarch 6. 1 tsp vanilla extract 7. 20 lychees, peeled and pitted 8. 1/2 cup cherry blossom water 9. 1/2 cup granulated sugar 10. 1/4 cup green tea powder

Instructions

1. In a saucepan, combine the heavy cream and whole milk over medium heat, and warm until just about to boil.
2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks.
3. Gradually add the warmed cream mixture to the egg yolk mixture while stirring constantly to prevent curdling.
4. Return the combined mixture to the saucepan over low heat, and cook until it thickens and coats the back of a spoon, stirring frequently.
5. Remove from heat, and stir in vanilla extract.
6. Pass the custard through a fine mesh strainer into a large bowl, and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
7. Refrigerate for at least 4 hours or until completely chilled.
8. In a small saucepan, combine lychees and cherry blossom water, and bring to a simmer. Remove from heat and let cool.
9. In another small bowl, mix together granulated sugar and green tea powder.
10. To serve, divide the chilled custard among 4 martini glasses or dessert dishes, and top with marinated lychees.
11. Sprinkle a generous amount of the green tea sugar mixture over each serving.

Chef’s Insight

To ensure the custard is smooth, use a rubber spatula to scrape the sides and bottom of the saucepan during the cooking process.

Notes

Adjust the sugar content according to personal preference.