Watalappan

Watalappan is a Sri Lankan baked custard pudding made from coconut milk, jaggery and eggs, with cashew nuts and warm spices.

What it really is

Watalappan is made by beating eggs with jaggery (palm sugar) until dissolved, then mixing in thick coconut milk, ground spices and sometimes rosewater. Whole cashew nuts are scattered in the mixture, which is poured into a dish and set by steaming or baking until firm, then chilled.

It is a custard in texture and sweeter and denser than a French crème caramel, because the set comes from egg rather than gelatine or cornflour. Its close relatives are the Malay and Indonesian steamed coconut-egg puddings and the Sri Lankan Muslim version, which is often made with more spice; the classic Sri Lankan version uses palm jaggery rather than refined sugar.

How it's served

• Served cold or at room temperature, cut into small squares or wedges.
• Eaten as a dessert after a meal, often at celebrations and during Ramadan iftar.
• Commonly offered with tea or coffee at the end of a meal.
• Sometimes decorated with extra cashews or a light dusting of nutmeg.

How to write it on the menu

• Name the key ingredients: coconut milk, jaggery, eggs and cashew nuts, with cardamom and nutmeg.
• Flag the allergens: EGGS, CASHEWS and MILK (from the coconut milk, if dairy is noted as a source).
• State if it is made with jaggery or palm sugar, since refined sugar versions are common outside Sri Lanka.
• Say whether it is served chilled or warm, as the texture changes with temperature.