Name: Watallapam
Prep time: 45 min
Cook time: 60 min
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

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

Watallapam

A Sri Lankan Burgher version of a creme brulee

Prep Time 45

Cook Time 1

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.