Wattalarpam

Ingredients

4 large eggs
175g jaggery or dark palm sugar, chopped coarsely
100ml water
375ml coconut milk (home made or use a good quality one like Kara )
200ml cream
½ tsp ground cardamom
¼ tsp ground mace
Pinch of cloves
1 tbsp rosewater

Directions

Beat eggs well but not so much that they get frothy.

Combine the jaggery or palm sugar and water in a small pan and stir over low heat to dissolve. Cool slightly and strain.

Add the spices and rosewater to the coconut milk and whisk in the cream, then the eggs.

Pour into 8 small ramekins and place into a baking dish.

Pour hot water to come half way up the sides of the ramekins and place baking dish on shelf of oven preheated to 140 C

Cook for 50 – 60 minutes or until just set. When cool, remove ramekins from the baking dish, cover with cling wrap and chill overnight.

May be served with a little extra palm sugar syrup on top if desired.

Note:

Mix liquid ingredients together in a jug to make pouring into ramekins easy.