SRI LANKAN WATALAPPAN (CARDAMOM SPICED COCONUT CUSTARD)

Ingredients:

2 whole eggs
1/4 teaspoon coconut oil
1 tablespoon dark brown molasses sugar or finely grated kitul jaggery
2 tablespoon hot water
1 cardamom pod seeds crushed
1/4 teaspoon of nutmeg (If using fresh nutmeg, use less as it will be more potent)
60ml of thick coconut milk (First press milk) if the coconut milk is lumpy – which can happen in cold weather – warm it up to dissolve the lumps
Pinch of salt

Instructions:

Preheat oven to 320°F / 160°C
Grease a bowl with coconut oil.
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, 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). Be careful not to make the egg mixture frothy.
Add 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 dish in a water bath for about 30 minutes for the ramekins and up to an hour if in a large dish, depending on the depth of it. The custard should set, but the middle should 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.

Nutrition Facts: