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Wattalappam: Traditional Sri Lankan Spiced Coconut Custard Recipe

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Wattalappam is a traditional Sri Lankan coconut custard dessert sweetened with fragrant Kithul jaggery and infused with warming spices like cardamom and nutmeg. This rich and creamy custard is baked in a water bath to achieve a smooth, delicate texture, perfect for special occasions or a comforting treat.

Ingredients

Scale

Sweetening and Flavoring

  • 200 – 250 g Grated Kithul Jaggery
  • 3–4 Cardamom pods (seeds powdered)
  • ¼ tsp Nutmeg (freshly grated)

Dairy and Eggs

  • 4 Whole Eggs
  • 2 Egg Yolks
  • 1 ½ Cups Thick Coconut Milk
  • ¼ Cup Coconut Milk (for jaggery mix)

Instructions

  1. Prepare the Oven and Custard Molds: Preheat your oven to 350°F (170°C). Lightly grease four one-cup custard molds and place them in an ovenproof container suitable for a water bath.
  2. Heat Water for Water Bath: Bring about 4 to 5 cups of water to a gentle heat; this will be used to create a steam bath for even baking of the custard.
  3. Make the Jaggery Mixture: Mix ¼ cup of coconut milk with the grated jaggery to form a smooth paste without lumps. Incorporate the whole eggs and yolks into this jaggery-coconut mixture and beat well until the mixture is uniform, thickened slightly, and free of air pockets.
  4. Add Spices: Grind the cardamom seeds to yield about ½ teaspoon powder and grate fresh nutmeg to obtain ¼ teaspoon. Mix these warm spices thoroughly into the jaggery-egg syrup to infuse the custard with fragrant flavor.
  5. Combine Coconut Milk: Gently fold in the remaining coconut milk using a spatula until fully integrated, then strain the batter to ensure smoothness and remove any bits of spice or curdled egg.
  6. Fill Custard Cups and Prepare for Baking: Pour the strained custard mixture evenly into the prepared molds. Cover the tops of each cup tightly with aluminum foil to prevent a crust from forming during baking.
  7. Add Water Bath and Bake: Carefully pour the hot water into the ovenproof container, filling it halfway up the sides of the custard cups. Place this setup in the preheated oven and bake for 50 minutes to 1 hour. Adjust baking time if using different sizes of containers.
  8. Check for Doneness: After 50 minutes, open the oven and gently jiggle one of the cups. The custard should be set with a slight wobble in the center, indicating creamy firmness. If too liquid, bake an additional 10 to 15 minutes and test again.
  9. Cool and Chill: Remove the custards from the oven and allow them to cool on the countertop for at least 30 minutes. For best texture and flavor, transfer the custards to the refrigerator and chill for at least 3 hours before serving. Remove from fridge shortly before serving to enjoy at optimal consistency.

Notes

  • Using Kithul jaggery is traditional, but you may substitute with palm sugar if unavailable for a similar caramel-like flavor.
  • Straining the custard base before baking ensures a silky smooth texture without lumps.
  • Covering the custard cups with foil prevents a crust from forming and keeps the surface moist.
  • Water bath baking helps cook the custard gently and evenly without cracking.
  • Enjoy wattalappam slightly chilled or at room temperature depending on your preference.

Keywords: Wattalappam, Sri Lankan dessert, coconut custard, Kithul jaggery dessert, baked custard, cardamom, nutmeg, coconut milk dessert

Find it online: https://cookedbycleo.com/wattalappam-traditional-sri-lankan-spiced-coconut-custard-recipe/