Preparation

1. Soak the lychee in wine for an hour. Strain the fruits from the liquids and set aside, the liquids are reserved for the pudding preparation stage.

2. In a small saucepan with a thick bottom, bring to a boil the milk together with a teaspoon of the preserved wine. Remove from heat, cover and let absorb flavors for about ten minutes.

3. Into a separate bowl sift the cornstarch. Add the eggs and the rest of the sugar and whisk until forming a smooth batter without lumps

4. Remove the lemongrass leaves from the milk mixture. Bring the milk to a gentle boil again and whisk the white chocolate into it until a smooth mixture forms. Remove from heat.

5. Into the egg batter pour in a thin stream and while stirring incessantly whisking the hot milk mixture. Return the resulting batter to the pot and continue whisking over a low flame until it thickens to the texture of a pudding — about 5 minutes. Avoid overcooking — the pudding will thicken when it cools down. Let cool to room temperature.

6. To the cold pudding, add the lychee with gentle folding movements. Pour into individual serving bowls and cover with plastic wrap. Refrigerate for at least a few hours, preferably overnight. Before serving, decorate with the white chocolate chips.