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Sri Lankan Watalappan {Cardamom Spiced Custard}

ByHiya, I’m Shashi
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Sri Lankan Watalappan Cardamom Spiced Custard #SwapMilk4Silk

It always amazes me how siblings can be so different. Take my sister and me for example; I have a wicked sweet tooth and she doesn’t. If I had the hypothetical option of a last meal – I would chose the chocolate cake that Bruce Bogtrotter in Matilda was made to eat, while my sister would chose nachos and chips and Texas burgers! But, one dessert that she would actually enjoy putting her chips and burgers down for is our mom’s “Watalappan!“

SriLankan Watalappan #SwapMilk4Silk

Watalappan (pronounced wha-ta-lup-pahn) is the Sri Lankan version of traditional custard. Instead of using cream and sugar and milk, the Sri Lankan version calls for coconut milk and jaggery and eggs. “Jaggery” (a very popular sweetener in Sri Lanka) happens to be an unrefined sugar that is made mostly from the sap of palm trees; sometimes, it is also made from sugar cane juice. It is slightly less sweeter than maple syrup and, some say it even has medicinal properties.

Cardamom Spiced Custard

While my mom has perfected the art of making Watalappan, I just recently started making it. I’ve made mistakes along the way – one time over-baking it in a too hot oven that resulted in bubble filled Watalappan that looked more like an Aero bar! And, then there was this other time when it was just too runny and looked more like a sauce than a custard. I’ve since learned that since I prefer a thicker custard, I need to add more eggs and not over bake it or raise the temperature of the oven.

Cardamom Spiced Custard #SwapMilk4Silk

Recently, I tried making Watalappan with cashew milk and almond milk as I had run out of coconut milk. I had just gotten back from my trip to Walmart, where I had grabbed a carton of non-GMO and non-dairy, Silk Vanilla Cashew Milk and a 6 pack of Shelf-stable Silk Single Serve Vanilla Milk pouches, and figured I would use these and try my own twist on my mom’s classic recipe.

Silk-Walmart
Silk 6pack Walmart

And – what you see here is the result of my experimenting. While the texture was not as “silky” as my mom’s version, I had her taste some of this and she was shocked that I hadn’t used full fat coconut milk as she said it tasted wonderfully creamy and delicious and not nutty at all!

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jaggery

How to Make Watalappan:
• Jaggery comes packed in these almost cone-sphere shapes; so first shave off enough to fill up 1 cup

• Then add it to a pan over a low flame, along with 1/2 cup of Silk Vanilla Cashew Milk and 1/2 cup Silk Vanilla Almond Milk, and stir till jaggery melts. Then let cool a tad bit
• Mix in 6 eggs (5 for a less thick custard)
• Add 1/4 teaspoon cardamom powder and 1 tablespoon vanilla and 1/4 teaspoon salt
• Pour into 4 ramekins
• Place ramekins in a bigger tray and fill this with water so water line lines up with custard
• Place this in an oven that has been pre-heated to 350 degrees, and let bake/steam for 40 minutes
• Remove and let cool – Watalappan tastes even better when it has sit in the fridge overnight!

Silk Jaggery Eggs Cardamom Vanilla Custard

 

Sri Lankan Watalappan Cardamom Spiced Custard #SwapMilk4Silk

Sri Lankan Watalappan {Cardamom Spiced Custard}

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Shashi
A Sri Lankan version of custard - made with cashew and almond milk, jaggery, eggs and aromatic vanilla and cardamom!

Ingredients

  • 1 cup jaggery
  • 1/2 cup cashew milk I used Silk Vanilla Cashew Milk
  • 1/2 cup almond milk I used Silk Vanilla Almond Milk
  • 6 eggs
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • As Jaggery comes packed in these almost cone-sphere shapes, first shave off enough to fill up 1 cup
  • Preheat oven to 350
  • Add jaggery to a pan over a low flame, along with 1/2 cup of Silk Vanilla Cashew Milk and 1/2 cup Silk Vanilla Almond Milk, and stir till jaggery melts. Then let cool a tad bit
  • Whisk in 6 eggs (5 for a less thick custard)
  • Add 1/4 teaspoon cardamom powder and 1 tablespoon vanilla and 1/4 teaspoon salt
  • Pour into 4 ramekins
  • Place ramekins in a bigger tray and fill this with water so water line lines up with custard
  • Place this in oven and let bake/steam for 40 minutes
  • Remove and let cool - Watalappan tastes even better when it has sit in the fridge overnight!
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

~ What is one treat that you would consider using Silk Cashew/Almond Milk in? Need ideas – click THIS!

As the CEOH (chief eater on here), I hope to cajole you to enjoy cooking at home more. To experiment with ingredients and have fun in the kitchen. And, I hope to do that by sharing mostly easy, dairy-free, budget-friendly, fusion recipes that can be made with ingredients from your local grocery store.

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45 Comments

    1. Dini – I thought the watalappan with cashew/almond milk wasn’t as creamy as the traditional one – but, my mom said she thought it was as good…
      This is my sister’s fav – but she isn’t in town to taste it…

      Reply

  10. I have never heard of anything like this, Shashi…but I’m so intrigued now! I have to admit that jaggery is a new one to me, too. But I’m down to give it a shot if you mail me some of this whatchamacallit…uh, I mean watalappan. 🙂

    Reply

    1. Oh dang – Lil Shashi just finished the last spoonful! But, I’ll make a deal with you – when y’all come visit, I’ll have a big batch ready!
      BTW – A lot of Sri Lankan desserts have some funky names – there’s this and then there’s “kawung” and “kukis” … kinda sounds like a kid’s cartoon show…

      Reply

    1. Hey Mike – am thinking that would be cool, because jaggery is from palm trees – and well coconut is a palm … I haven’t tried making it with coconut sugar though so would love to hear how it turns out if you do try this…

      Reply

  16. Dear Shashi, What a delicious custard! Had never heard of jaggery or even watalappan. I always love learning new things here. If your mom liked it, it must be excellent! I have two sisters and we are all very different. (Two brothers also. Yup, I’m the baby of five.) So interesting the differences since we all come from the same family. Have a wonderful day friend!

    Reply

    1. Thanks so much my sweet friend! Yes – but my mum’s is way, way better! Funny thing is everytime I ask her for a recipe, she never has the exact measurements – but whenever she makes it, it turns out tasting the same – simply fabulous!
      Hope you are having a wonderful week!

      Reply

  18. And this is why I love your blog! Never heard of Watalappan and yet, as soon as I read the recipe, I knew that I would love it, I could easily make it and it’s something different! I adore discovering new cuisines. 🙂 Pinning!

    Reply

  19. My brothers and I are really different too. I’ve never heard of Watalappan before but love the sound of a cardamom spiced custard. So fragrant and delicious!

    Reply
  23. Pingback: Easy Mango Custard (a vegan recipe) - Savory Spin
5 from 1 vote (1 rating without comment)

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