A simple delicious steamed custard made from coconut milk and jaggery (dark palm sugar)


A Sri Lankan Burgher version of a creme brulee
Prep Time 45 minutes
Cook Time 1 hour
Servings 6 people


  • 175 g Jaggery or dark palm sugar, roughly chopped 
  • 100 ml Water
  • 375 ml Coconut milk canned is fine
  • 1/2 tsp Ground cardamom 
  • 1/2 tsp Ground cinnamon
  • 1 pinch Ground cloves
  • 1 tbsp Rosewater
  • 2 ml Cream
  • 4 Large eggs, lightly beaten 


  • Preheat the oven to 140°C
  • Put the jaggery or palm sugar and water in a saucepan and heat, stirring, until the sugar dissolves. Leave to cool
  • Whisk the coconut milk with the spices and rosewater
  • Strain in the sugar syrup, whisking to combine
  • Add the cream followed by the eggs. Whisk to combine
  • Transfer mixture to a jug, pour into 8 ramekins and place in a baking dish.
  • Pour hot water to come halfway up the ramekins and bake in the oven for 50–60 minutes, or until the custards are just set.