This Sri Lankan Watalappan is a delicious, creamy Cardamom Spiced Custard. It is a spin on traditional custard that is made with dairy-free milk, jaggery, eggs, 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!
Nutrition
Calories: 316kcal | Carbohydrates: 52g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 300mg | Potassium: 94mg | Fiber: 0.1g | Sugar: 51g | Vitamin A: 356IU | Vitamin C: 0.03mg | Calcium: 92mg | Iron: 2mg
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