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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!
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