Decadent Lychee Rose Souffle
Prep time: 
Cook time: 
Total time: 
Serves: 2 Ramekins of Souffle
Lychee Rose Pastry Cream
  • 100ml Milk
  • 2 Egg Yolks
  • 12.5g Plain Flour
  • 2 tablespoons Lychee Syrup
  • 1 teaspoon Rose Water
Whipped Egg White
  • 2 Egg Whites
  • ⅛ teaspoon Cream of Tartar
  • *Red/Pink Colouring (Optional)
Coating of Ramekins
  • 15g Melted Butter
  • 2 to 3 tablespoons Sugar
  1. Preheat Oven at 200(Fan assisted)/220 degree celsius) at least 30 minutes before baking.
Making the Pastry Cream
  1. Whisk the Egg Yolk using a balloon whisk until pale and light
  2. Add in sifted flour and mix until well-combine
  3. Then Stir in lychee syrup and rose water. Set Aside
  4. Lightly boil the milk in a saucepan.
  5. Add the just boiled milk into the egg yolk mixture. Whisk while adding. Do not allow the egg mixture to curdle
  6. When the milk in mixed into the yolk mixture thorougly, transfer the milk-yolk mixture back into the saucepan and whisk the mixture over medium low heat until the mixture thicken. Set aside while whisking the egg white. *See note for make ahead method
Whisking Egg White
  1. Add egg white and cream of tartar into a clean and dry mixing bowl
  2. Whisk until firm peak. Add in colouring and continue to whisk for another 10 secs or until colour is well mix in
Combine Pastry Cream and whipped Egg White
  1. Divide the egg white into 3 portions.
  2. Add the 1st portion of egg white into the pastry cream
  3. Fold the egg white into the pastry cream.
  4. Repeat with another portion of the egg white and fold until just combine, then the last portion of the egg white. Do not overmix
Filling the ramekins
  1. Brush the ramekins with melted butter and coat with sugar.
  2. Scoop the ramekins with the souffle mixture until enough to fill the brim of the ramekins
  3. Use the back of the knife to flatten the topm creating a level surface and also to remove any excess batter from the rim. Clean off any residue off the side
  4. Transfer the filled ramekins into the oven and bake for 10 mins or until the souffles rise to 1 inch above the rim of the ramekins
  5. Serve hot!
1. This recipe is just enough to fill 2 standard 8 inches ramekins. If you are using bigger ramekins, you might want to consider multiplying the recipe or just make 1 souffle. You need enough souffle mixture to fill to the brim of the ramekins for a nice rised souffle
2.Souffle can be made ahead. If the dessert is going to make at a later stage, transfer the pastry cream into a bowl and cling wrap it. With the film directly touching the pastry cream. Chill the pastry cream and unbeaten egg white (cling wrapped) in the fridge.Then bring to room temperature when ready to make the dessert. An hour before making the dessert, bring it out from the fridge and allow it to come to room temperature.
Recipe by eckitchensg at