Dairy-Free Watalappan (Coconut Custard)

Ingredients

• 2 cups Coconut milk
• 1 cup Jaggery
• 4 Eggs
• 1/2 tsp Cardamom powder
• 1/4 tsp Grated nutmeg
• 1/4 cup Cashews

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 165°C (160°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 from heat and let the mixture cool slightly for about 5 to 10 minutes.
3. 3In a large bowl, lightly whisk the 4 eggs. Gradually pour the slightly cooled coconut milk and jaggery mixture into the whisked eggs, stirring constantly as you pour to combine thoroughly.
4. 4Stir the 1/2 teaspoon of cardamom powder and the 1/4 teaspoon of grated nutmeg into the watalappan mixture until well combined.
5. 5Pour the watalappan mixture into a baking dish. Evenly sprinkle the 1/4 cup of cashews over the top of the mixture in the baking dish.
6. 6Place the baking dish into a larger roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the baking dish, creating a water bath.
7. 7Carefully transfer the roasting pan with the water bath to the preheated oven. Bake for 45 to 50 minutes, or until the watalappan is set around the edges but still slightly wobbly in the center when gently shaken.
8. 8Carefully remove the roasting pan from the oven and lift the baking dish out of the water bath. Let the watalappan cool completely at room temperature for at least 2 hours.
9. 9Transfer the cooled watalappan to the refrigerator to chill for at least 4 hours, or preferably overnight, before serving. Serve chilled.

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