Spicy Coconut Custard Recipe

(Vattalappam)

This rich custard, Malayan in origin, is very popular in Ceylon. If jaggery (palm sugar) is not available, substitute with half cup firmly packed black sugar and half cup maple syrup.

Ingredients : Serves 6-8

4

175 g

1/2 cup

1 1/2 cups

3/4 cup

1/2 teaspoon

1/4 teaspoon

1 tablespoon

Eggs

Palm sugar (jaggery)

Water

Thick coconut milk

Evaporated milk

Ground cardamom

Ground mace

Rose water

Pinch ground cloves

• Beat eggs slightly (they should not be frothy).

• Dissolve palm sugar in water over a low heat, cool slightly.

• Add palm sugar syrup, or black sugar and maple syrup, to beaten eggs, add the coconut milk and stir to dissolve sugar.

• Strain through a fine strainer into a large jug, add evaporated milk, spices and rose water.

• Pour into individual custard cups.

• Put custard cups in a baking dish with water to come halfway up sides of cups and bake in a slow oven to set, approximately 1 1/4 hours.

• Alternatively, put the same depth of water into an electric frying pan.

• Set temperature at 120^oC (260^oF).

• Put custard cups in, cover and cook until set, approximately 1 1/4 hours.

• Cool and chill custards before serving.

Note : For this custard, the coconut milk is made with milk instead of water. Put 2 cups desiccated coconut in a saucepan, pour over 2 1/2 cups milk and bring slowly to the boil. Cool to lukewarm, then extract coconut milk. Use only the first extract in this recipe.