Crème Caramel is a classic French dessert for a reason. Rich, and full of flavour, what’s not to love? But the Sri Lankan version, Watalappan, adds sweet spices and some tropical touches. Clarissa is putting her own touches on this yummy dessert that will be even better!
Ingredients
Method
Preheat oven to 170°C/150°C fan-forced. Arrange 6 x 250ml ramekins in a deep-sided baking dish.
To make the coconut syrup, combine sugar and water in a heavy-based saucepan. Cook on medium heat, stirring, until the sugar melts and the mixture is slightly caramelised. This should take about 3–4 minutes. The syrup should not be grainy. Divide the syrup equally among the ramekins. Set aside to cool and harden.
Meanwhile, lightly whisk eggs in a bowl. In a separate bowl, combine sugar, coconut milk, spices, vanilla and salt. Whisk until sugar dissolves. Add to eggs, whisking to combine. Strain through a sieve into a jug (this ensures the custard is smooth and silky).
Three-quarters fill ramekins with custard mixture. Pour hot water into the baking dish until halfway up the sides of the ramekins.
Bake 40–45 minutes, until custards are just set. Remove ramekins from baking dish, let cool to room temperature. Cover and refrigerate for 2 hours, or overnight, to set.
Run a knife around the edge of each ramekin. Invert custards onto plates. Garnish with cashews and serve with mango.
