How to Make Watalappan: Sri Lankan Flan

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a similar flavor with lower glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

Introduce the dish, explaining it as a Sri Lankan dessert similar to flan.

Discuss jaggery as the sugar used, mentioning alternatives like palm sugar or regular sugar with molasses.

Heat coconut milk with cardamom, nutmeg, and pandan leaves for a few seconds to infuse flavors, then turn off the heat.

Add a tablespoon of water to the jaggery to help it melt, mixing until there are no lumps and it remains syrupy.

Combine the coconut milk mixture with the jaggery mixture without boiling, then let it cool for 10-15 minutes.

Whisk the eggs in a separate bowl until frothy, then temper the eggs by adding the coconut mixture slowly while whisking gently to avoid bubbles.

Strain the mixture through a fine sieve to remove lumps and air bubbles for a smooth texture.

Prepare two ramekins and place them in an oven tray, covering them with aluminum foil.

Add water to the tray to create a water bath, then place the tray in a preheated oven at 170 degrees Celsius for about 45 minutes.

Check for doneness; the mixture should be set but slightly wobbly, indicating it's ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens