A simple delicious steamed custard made from coconut milk and jaggery (dark palm sugar)
Watallapam
A Sri Lankan Burgher version of a creme brulee
Servings 6 people
Ingredients
- 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
Instructions
- 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.