Watalappan

Method

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1. Heat the oven to 160°C / 325°F and boil a kettle.

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2. Warm the coconut milk in a saucepan over low heat, add the jaggery and stir until it has dissolved. Cool until just warm.

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3. Whisk the eggs lightly, without making foam, with the cardamom, nutmeg and salt. Slowly stir in the coconut milk mixture.

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4. Strain through a fine sieve into a 1-litre baking dish, or 6 ramekins. Scatter the cashews over the top.

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5. Set the dish in a roasting tin and pour boiling water into the tin to come halfway up the sides. Cover the dish loosely with foil.

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6. Bake for 40 to 45 minutes, until the custard is just set with a slight wobble.

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7. Lift out and cool, then chill for at least 2 hours.

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Chef’s Tips

• Beat the eggs lightly. Foam gives a bubbly, rough custard.
• Strain the mixture. It removes the egg strands and gives a silky finish.
• Take it out while it still wobbles. It sets as it cools.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.

Pairing Suggestions

• A cup of tea
• Fresh mango
• Fresh pineapple

Storage & Reheating

Keep in the fridge up to 4 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.