Coconut and Lychee Creme Caramel

Method

Heat the coconut milk, add sugar, eggs and nutmeg. Don't boil or the mixture will turn to scrambled eggs.

Strain the mixture, add the lychees and set aside. In a pan, melt the sugar to make a golden brown caramel, pour into small.

Moulds so that the base is coated evenly with the caramel. Pour the milk mixture, bake in a double boiler for 30 minutes at 160 degree C.