Sri Lankan Watalappan (Creamy Coconut Custard)
A delicious creamy dessert that you are sure to love. If you can get kithul jaggery, I highly recommend it.
- 5 large eggs
- 250 grams kithul jaggery
- 2 Tbsp water
- 1 cup canned coconut milk
- ¼ tsp cardamom powder
- Pinch salt
- Roasted cashews For garnish
Shave the jaggery using a sharp knife, peeler or grate.
Heat a pan to medium heat, add the grated jaggery or sugar along with 2 Tbsp of water. Cook until dissolved.
Take the pan off heat and let it cool.
Whisk the coconut milk into the sugar syrup.
Whisk the eggs, with a pinch of salt and cardamom powder in a separate bowl.
Add the coconut milk mixture to the eggs and whisk until just combined. Do not over whisk
Strain the mixture through a sieve and discard any solids.
Pour into 6 x 1/2 cup ramekins. Take care not to over fill the ramekins as the watalappan will rise slightly during the cooking process.
In the oven:
Preheat the oven to 350 degrees Fahrenheit.
Place the ramekins in a large dish and fill it half way with hot water. Cover the ramekins loosely with a foil.
Place the dish in the oven.
Bake for 30-40 minutes. You want the custard to be set.
Remove from the oven and let it cool.
You can serve the watalappan as it is, or chill for a few hours.
Garnish with roasted cashews when serving.
Calories: 303kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 70mg | Potassium: 211mg | Fiber: 1g | Sugar: 42g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg