You've probably never heard of watalappan, a wata.. what? Yes, a cardamom coconut custard from Sri Lanka. Filled with autumn spices!
The main thing:
Made by Véronique
Published at 2017-10-06, this recipe is for 5 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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Place the ramekins in an oven dish and coat them with a thin layer of oil. Pre-heat the oven to 160 degrees celsius or 320 degrees fahrenheit. Grind the cardamom with a mortar and pestle.
You can also use store-bought ground cardamom instead. DIVIDE 4 of the 7 eggs into egg yolks and whites, the whites can be used for another recipe such as pavlova.
Use a whisk to create a smooth mixture of the brown sugar and water. Add ground cardamom, nutmeg and a pinch of salt. Add the eggs and egg yolks and combine until you've reached a smooth mixture again.
Stir in the coconut milk and divide the mixture over the prepared ramekins. Fill the oven dish with a layer of water, until the water reaches about half of the ramekins.
Bake the custard in the oven for about half an hour, or until the custards are completely set. Let the custard cool off and enjoy!