Sri Lankan Watalappan Recipe

This recipe creates a rich, creamy, and fragrant Sri Lankan coconut custard, perfect for a delightful dessert.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 45-60 minutes (steaming) or 30-40 minutes (baking)
Chill time: At least 2 hours
Ingredients:
* 4 large eggs
* 250g (about 1 cup firmly packed) dark brown sugar or grated jaggery (Kitul jaggery preferred for authentic flavor)
* 1 cup thick coconut milk
* ½ cup thin coconut milk or water
* 1 teaspoon vanilla extract
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground cardamom
* Pinch of ground nutmeg
* 2 tablespoons chopped cashew nuts (optional, for garnish)
Equipment:
* Mixing bowls
* Whisk
* Saucepan
* Heatproof bowl or ramekins
* Steamer or baking dish
* Aluminum foil (if steaming or baking)
Instructions:
* Prepare the Jaggery Syrup (if using jaggery): If using jaggery, break it into small pieces. In a saucepan, combine the jaggery with the thin coconut milk or water. Heat over medium heat, stirring constantly, until the jaggery is completely dissolved and the mixture slightly thickens into a syrup. Strain the syrup through a fine sieve to remove any impurities. Let it cool slightly. If using brown sugar, you can skip this step.
* Combine Wet Ingredients: In a large mixing bowl, whisk the eggs until they are light and slightly frothy. Add the brown sugar (or the cooled jaggery syrup), thick coconut milk, and vanilla extract. Whisk well until all ingredients are thoroughly combined and the sugar is dissolved.
* Add Spices: Stir in the ground cinnamon, cardamom, and nutmeg into the egg and coconut milk mixture.
* Strain the Mixture: Pour the mixture through a fine sieve into another clean bowl. This step helps to ensure a smooth and lump-free custard.
* Prepare for Cooking:
* Steaming: Pour the strained watalappan mixture into a heatproof bowl or individual ramekins. Cover the bowl or ramekins tightly with aluminum foil. Fill a steamer with enough water and bring it to a boil. Carefully place the covered bowl or ramekins into the steamer. Steam for 45-60 minutes, or until a skewer inserted into the center comes out clean.
* Baking: Preheat your oven to 160°C (320°F). Pour the strained watalappan mixture into oven-safe ramekins or a baking dish. Place the ramekins or dish in a larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the ramekins or dish (this creates a water bath). Cover the ramekins or dish with aluminum foil. Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean.
* Cool and Chill: Once cooked, carefully remove the watalappan from the steamer or oven. Let it cool to room temperature. Then, refrigerate for at least 2 hours, or preferably overnight, to allow it to set completely and develop its flavors.
* Garnish and Serve: Before serving, garnish with chopped cashew nuts, if desired. Serve chilled.
Enjoy this classic Sri Lankan dessert!