Watalappan

This spiced coconut custard is the ultimate sweet treat, traditionally served in small portions due to its signature richness. A tip from the students: The recipe is incredibly forgiving. If you find yourself short on one of the spices listed, simply lean into the others. It works well with almost any combination! Check out the recipe below:

Ingredients
- 125g kitul jaggery (sub. dark brown sugar)
- 15 mL hot water
- 2 cardamon pods crushed
- 2 whole cloves
- 1/8 tsp nutmeg
- 1/2 stick cinnamon
- Pinch of salt
- 2 eggs + 1 egg yolk
- 250 mL (1 cup) coconut milk

Instructions
1. With your oven pre-heated to 160°C, dissolve jaggery, spices, and salt in hot water to form a paste. Boil for one minute, then strain into a large bowl to cool.
2. Whisk the eggs and extra yolk into the cooled paste until thick (but not frothy), then stir in the coconut milk until well combined.
3. Pour mixture into well-oiled ramekins and cover with foil. Bake in a water bath for 40 mins, or until set with a slightly wobbly centre.
4. Refrigerate until cold. Serve as is, or topped with cashew nuts and raisins.