Name: Clarissa Feildel makes the South Asian version of creme caramel
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Ingredients: 8 large free-range eggs; 300g coconut sugar; 2 x 270ml cans coconut milk; 1/4 tsp ground cardamom; 1/4 tsp ground cinnamon; 1/4 tsp mixed spice; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp vanilla extract; Pinch salt; 1/2 cup roasted cashew nuts, chopped; Chopped mango, to serve; Coconut sugar syrup; 200g coconut sugar; 3–4 Tbsp water

Clarissa Feildel makes the South Asian version of creme caramel

This is how to make Watalappan.

Loading the player...

Skip to Recipe

Makes 6

Prep

35M

Cook

50M

Resting

Total

1H 25M

Who doesn’t love a sweet, indulgent creme caramel for dessert? Clarissa Feildel has shown us how to make Watalappan, a Sri Lankan dessert that is just as yummy. With sweet spices and tropical touches, you’ll love this South Asian version.

Ingredients

8 large free-range eggs

300g coconut sugar

2 x 270ml cans coconut milk

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/4 tsp mixed spice

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp vanilla extract

Pinch salt

1/2 cup roasted cashew nuts, chopped

Chopped mango, to serve

Coconut sugar syrup

200g coconut sugar

3–4 Tbsp water

Method

Step 1

Preheat oven to 170°C/150°C fan-forced. Arrange 6 x 250ml ramekins in a deep-sided baking dish.

Step 2

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.

Step 3

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).

Step 4

Three-quarters fill ramekins with custard mixture. Pour hot water into the baking dish until halfway up the sides of the ramekins.

Step 5

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.

Step 6

Run a knife around the edge of each ramekin. Invert custards onto plates. Garnish with cashews and serve with mango.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.