Sri Lankan Watalappan (Cardamom Spiced Coconut Custard)
User Reviews
5
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Servings
8 1/2
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Calories
267 kcal
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Course
Dessert
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Cuisine
Sri Lankan
Sri Lankan Watalappan (Cardamom Spiced Coconut Custard)
Description
This dessert mixes whole eggs and yolks with a paste of dark brown sugar and hot water, combined carefully with crushed cardamom seeds, nutmeg, salt, and creamy coconut milk. The mixture is poured into small ramekins or a larger dish, covered, and baked in a water bath at moderate temperature to ensure even, gentle cooking.
The custard sets with a tender yet firm texture, retaining a slight wobble in the center characteristic of well-made custards. The cardamom and nutmeg add warm, aromatic spicing that complements the coconut's natural creaminess. Watalappan is a traditional Sri Lankan dessert often served as is, cooled.
While some variations add raisins or cashew nuts, this version focuses on the smooth custard base. Warming up lumpy coconut milk before mixing ensures a smooth final texture.
Ingredients
- 4 egg whole
- 2 egg yolk
- 1/2 lb dark brown sugar or finely grated kitul jaggery
- ⅛ cup water hot
- 3 -4 cardamom seeds just over ¼ tsp, crushed
- ¼ tsp nutmeg If using fresh nutmeg, use less as it will be more potent
- 2 cups coconut milk if the coconut milk is lumpy - which can happen in cold weather - warm it up to dissolve the lumps, thick, first press milk
- Pinch salt
Instructions
- Preheat oven to 320°F / 160°C
- Oil and prepare 7-8, ½ cup capacity ramekins.
- in a large bowl combine the sugar and water and stir until it becomes a paste with no lumps (the sugar does not need to dissolve completely)
- Add the eggs and egg yolk, spices and salt and whisk until well combined - i.e. till the egg mixture becomes very slightly thick (not the “ribbony stage,” just enough to thoroughly mix the sugar and eggs). Take care not to make the egg mixture frothy.
- Add the 2 cups of coconut milk and whisk well.
- Pour the mix into the prepared ramekins (or a large dish if you prefer). Cover the ramekins / dish with foil.
- Bake the ramekins/dish in a water bath for about 30 - 40 minutes for the ramekins and up to an hour if in a large dish, depending on the depth of it. You want the custard to set, but the middle to be very slightly wobbly.
- Remove from the oven and let them cool for about 15 minutes in the water bath.
- When cool enough to handle, remove them from the water bath and cover the ramekins with plastic wrap, and place it in the fridge to chill for at least 3 hours (longer for larger dishes). Best chilled overnight.
- Serve as is, or with some cashew nuts on top.
Notes
- Warm coconut milk gently if lumpy before using to ensure a smooth custard texture.
- Optional additions include raisins and cashew nuts stirred into the custard before baking according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81/2
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 267kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 130mg | 43% |
| Sodium | 85mg | 4% |
| Potassium | 199mg | 4% |
| Fiber | 0.01g | 0% |
| Sugar | 28g | 56% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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