Watalappan (SriLankan Coconut Custard)
Watalappan (SriLankan Coconut Custard)
Watalappan (SriLankan Coconut Custard) Recipe by Mareena Jerrish
Ingredients
- 180 gms Jaggery
- 100 ml Water
- 1/4 teaspoon Nutmeg Grated
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Cardamom seeds
- a pinch Ground Cloves
- 1 Cinnamon quill
- 4 Lightly beaten Eggs
- 3/4 cup Coconut milk (185 ml)
- Oil to Grease
- Roasted cashew nuts and palm syrup or honey (for garnish)
Instructions
- Preheat oven to 150 C. Place jaggery, water and spices in a saucepan over low-medium heat and stir for 3 minutes or until sugar dissolves. Cool for 5 minutes.
- Whisk together eggs and jaggery mixture, then gradually whisk in coconut milk until mixture is pale and slightly thickened. Strain into greased moulds and discard solids. Place the moulds on a deep baking dish. Fill the pan with enough boiling water to come halfway up sides of moulds.
- Cook for 45 minutes or until a skewer inserted in centre comes out clean. Set aside to cool slightly, then refrigerate for 2 hours or until chilled.
- To serve, carefully turn out watalappans onto plates.
- I roasted cashew nuts and coconuts on clarified butter and blitzed them for 2 seconds. Drizzled a bit of honey on the top and sprinkled the cashew coconut mixture.