Dairy-Free Watalappam (Coconut Custard)

Ingredients

• 2 cups Coconut Milk
• 1 cup Jaggery
• 4 each Eggs
• 1/2 teaspoon Cardamom Powder
• 1/4 teaspoon Grated Nutmeg
• 1 teaspoon Vanilla Extract

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a medium saucepan, combine the 2 cups of Coconut Milk and the 1 cup of Jaggery. Heat over low heat, stirring constantly, until the Jaggery is completely dissolved. Remove the saucepan from the heat and let the mixture cool slightly.
3. 3In a separate large bowl, whisk the 4 Eggs thoroughly until light and frothy.
4. 4Gradually pour the slightly cooled coconut milk and jaggery mixture into the whisked eggs, whisking constantly and vigorously to ensure the eggs do not cook from the residual heat.
5. 5Stir in the 1/2 teaspoon of Cardamom Powder, 1/4 teaspoon of Grated Nutmeg, and 1 teaspoon of Vanilla Extract into the mixture until well combined.
6. 6Pour the custard mixture into an 8x8-inch (or similar size) baking dish. Place this baking dish inside a larger roasting pan. Carefully pour hot water into the larger roasting pan until the water level reaches about halfway up the sides of the baking dish, creating a water bath.
7. 7Carefully transfer the roasting pan with the water bath and custard to the preheated oven. Bake for 45 to 60 minutes, or until the custard's edges are set and the center is still slightly jiggly when gently shaken.
8. 8Remove the roasting pan from the oven, then carefully lift the baking dish out of the water bath. Let the custard cool completely at room temperature. Once cool, cover the baking dish and refrigerate for at least 2 hours before serving to allow it to fully set.

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