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Watalappam {small egg custards, coconut milk & spices}

A recipe for small egg custards with coconut milk and spices, originally from Sri Lanka. These custards are delicately flavored and comforting. They are baked in a water bath and are more indulgent and healthier than traditional egg custards.

Vegetarian Public
Course: Dessert
Preparation time: 15 minutes
Cooking time: 45 minutes
Energy: 182 kcal / serving

Instructions

  • 1.   Preheat the oven to 150°C (300°F).
  • 2.   In a bowl, mix the sugar and coconut milk with the spices. This may take 2 to 3 minutes, to fully dissolve the sugar.
  • 3.   Crack and whisk the eggs in a separate bowl. Pour them into the previous mixture. Mix again.
  • 4.   Strain the mixture through a cheesecloth, sieve, or fine mesh strainer.
  • 5.   Grease small ramekins or bowls and pour the mixture into them.
  • 6.   Place the ramekins in a baking dish filled halfway with water and bake for 45 minutes to 1 hour. As soon as your custard starts to brown, insert a toothpick. If it comes out clean, your custards are ready!
  • 7.   Let cool and refrigerate before serving with crushed cashews.

Ingredients for servings

  • 80 g of muscovado sugar
  • 25 cl of coconut milk
  • ¼ teaspoon of vanilla flavor
  • 2 eggs
  • 2 cardamom pods
  • ½ teaspoon of cinnamon powder
  • 1 tablespoon of oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    182 kcal
    9 %
  • Fat
    17,27 g
    25 %
  • of which saturated
    11,47 g
    57 %
  • Carbohydrates
    2,41 g
    1 %
  • of which sugar
    ?
    ?
  • Protein
    3,94 g
    8 %
  • Fibers
    0,56 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference