The first time i tasted this decadent dessert called watalappan in a Sri Lankan restaurant. We ordered the dish out of curiosity simply the picture on the menu looks irrisistible. Frankly, the picture on the menu didn't let us down and definitely did justice to the beautiful taste of this authenthic Sri Lankan dessert.
Similar to any other custard recepi the base is eggs and milk. A cousin to the famous creme caramel or flan, what set watalappan apart is the rich & caramelized flavor of dark jaggery. Enhanched with aromatic spices which compliment the richness of the custard. A dessert ideal to serve after a hearty Sri Lankan meals.
Ingredients
5 eggs
2 cups thick coconut milk
1 cup dark jaggery
Pinch of salt
Pinch of cinnamon powder
Pinch of nutmeg powder
Pinch of cardamom powder
1 tsp vanilla extract
Roasted cashews for garnishing
Butter to grease the ramekins
Methods
Preheat oven at 180'c or 350'F.
Greased four ramekins and place in a baking tray.
In a bowl, beat eggs and keep aside.
In another bowl, add jaggery and coconut milk. Stir well till jaggery completely dissolved.
Add cinnamon powder,nutmeg powder,cardamom powder,salt and vanilla extract. Stir till no lumps and sieve the mixture.
Add the beaten eggs into the custard mixture. Stir well.
Pour the mixture into greased ramekins. Gently pour hot water into the baking tray reaching 1/4 of the bottom of the ramekins.
Bake for 35-40 minutes or till the custard set.
Remove from oven and let it cool.
Garnish wid roasted cashews and serve warm or chilled.
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