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Coconut Milk & Coconut Sugar based Creme Caramel inspired from Watalappam

Sep-24-2016
Simran Oberoi Multani
15 minutes
Prep Time
60 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Coconut Milk & Coconut Sugar based Creme Caramel inspired from Watalappam RECIPE

Watalappan (n) is a coconut custard pudding made of coconut milk, spices and jaggery. The drizzle is from organic liquid Jaggery. It has no flour or butter or oil. The coconut-jaggery combination totally shines through in bites.

Recipe Tags

  • Sri Lankan
  • Veg
  • Medium
  • Everyday
  • Baking
  • Dessert
  • Healthy

Ingredients Serving: 8

  1. 1/2 cup white sugar
  2. 1/2 coconut sugar
  3. 1/3 cup water
  4. 400ml coconut milk
  5. 1 1/2 cups regular milk
  6. 5 eggs, lightly whisked
  7. 1/2 cup brown or white sugar whatever you prefer
  8. 1/2 tsp of cardamom powder

Instructions

  1. Preheat oven to 175°C.
  2. Combine the white sugar, coconut sugar and water in a saucepan over low heat.
  3. Cook until the sugars dissolve. Continue to cook and let it come to a boil.
  4. Do not stir or mix it with a spoon.
  5. Pour the caramel mixture evenly among the number of ramekins you have and set them aside.
  6. Whisk together the coconut milk, milk, eggs, brown sugar, cardamom powder together really well so that there are no lumps.
  7. Pour over the caramel mixture in the ramekins.
  8. Place the ramekins in a large deep baking dish and pour enough boiling water which reaches upto half the height of the ramekins.
  9. Bake in oven for 40-45 minutes or until the custards are just set. Let it cool off for an hour.
  10. You can chill them overnight or for some hours in the fridge.
  11. Run a flat palette knife around the inside edge of the ramekins and slowly turn onto serving plates.
  12. Drizzle the liquid jaggery and serve.

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