Sri Lankan Watalappan or cardamom-spiced coconut custard
This recipe is gluten-free, dairy-free and tastes like caramel flan
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
6 eggs
250 gms palm jaggery
2 cups coconut milk
1 tsp cardamom powder
1 inch stick cinnamon
2 pods of cloves
50 gms chopped cashew nuts
½ cup water
To start, preheat the oven to 170°C.
Next, pour water into a pot and add jaggery. Heat the pot over a medium flame until the jaggery has completely melted, then add a cinnamon stick and cloves.
Remove the pot from the flame and allow the mixture to cool.
In a separate bowl, beat the eggs and gradually add the melted jaggery and some coconut.
Mix in some cardamom powder and strain the mixture.
Pour the mixture into a baking tray, and place the baking tray in another tray filled with water.
Place the baking tray in the oven and bake for 50 minutes. You will know it is done when the centre is wobbly.
Once done, let it cool. For best results, refrigerate the dish.
Finally, sprinkle some chopped cashew nuts over the top and serve.
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