Watalappan (SriLankan Coconut Custard)
- Details
- 4 Comments
| Cook Time | 180 minutes |
| Servings |
serving
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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)
Ingredients
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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.
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Hey that looks very delicious!
Hey that looks very delicious!
chechi… I once had this while visit Sri Lanka…. its awesome! And your prep looks perfect as usual!
chechi… I once had this while visit Sri Lanka…. its awesome! And your prep looks perfect as usual!