Lychee Custard

This is great with lychees or tangerines/mandarin oranges. It works quite well with fresh fruit, skinned and pitted, but it's just fine if you can only get tinne—just drain well.

• 4 eggs, room temperature
• 1 pinch salt
• 0.33 cup caster sugar
• 1 cup lychees, skinned and pitted (if tinned, drain well)
• 1.5 cups milk

Pre-heat your oven to 300F.

Puree the lychees in a food processor or blender.

Whisk the eggs, sugar, and salt together, then add the milk and the pureed lychees, and stir well.

Put the mixture in ramekins, then place the ramekins in a large baking tin. Pour boiling water into the baking tin around the ramekins until the water comes about half-way up the side of the ramekins.

Bake at 300F for 40 minutes.

Cool, then refrigerate overnight.