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Sri Lankan Watalappan {Cardamom Spiced Custard}

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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-WalmartSilk 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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Silk Almond Milk, comes in 7 delicious options, and has 50% more calcium than dairy milk, and absolutely no cholesterol and no saturated fat. Whether you happen to be looking for fewer calories, less sugar or something to please the kids, y’all, “Silk® has delicious covered!” For more of Silk® delicious recipes, please click >HERE<

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

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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

  1. As Jaggery comes packed in these almost cone-sphere shapes, first shave off enough to fill up 1 cup
  2. Preheat oven to 350
  3. 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
  4. Whisk in 6 eggs (5 for a less thick custard)
  5. Add 1/4 teaspoon cardamom powder and 1 tablespoon vanilla and 1/4 teaspoon salt
  6. Pour into 4 ramekins
  7. Place ramekins in a bigger tray and fill this with water so water line lines up with custard
  8. Place this in oven and let bake/steam for 40 minutes
  9. Remove and let cool - Watalappan tastes even better when it has sit in the fridge overnight!

Did you make this recipe?

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~ What is one treat that you would consider using Silk Cashew/Almond Milk in? Need ideas – click THIS!
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Monday 29th of June 2020

[…] Since then, I haven’t made a whole lot of custard as my daughter has been trying to avoid eggs and I don’t trust myself around an entire batch of custard or Watalappam. […]

loripace

Tuesday 25th of August 2015

This looks amazing!! Thank you so much!!! #client

Shashi

Tuesday 25th of August 2015

Thanks so much Lori!

Ben Maclain|Havocinthekitchen

Tuesday 25th of August 2015

That's amazing, Shashi! I've got a new kick on cardamom recently, and perhaps I love it even more than lavender now. But please, that's only between us, okay? I don't want to hurt lavender:) Well done!

Shashi

Tuesday 25th of August 2015

Whaaaatttt???? You love cardamom MORE than lavender?????? Ok...now am over my shock....I'll shhhhhhhh.... Thanks so much Ben!

Jeanette | Jeanette's Healthy Living

Monday 24th of August 2015

I love the sound of this - can't wait to try your recipe. I've seen jaggery at our local Indian supermarket.

Shashi

Tuesday 25th of August 2015

That's where I got mine - it said "Kitul Jaggery" on the wrapping! BTW - Thanks so much Jeanette!

Kelly

Monday 24th of August 2015

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!

Shashi

Tuesday 25th of August 2015

It was incredibly fragrant indeed! Thanks so much Kelly!