Sri Lankan Watalappan (Sri Lankan-Style Crème Caramel)

Instructions

• Watalappan: Fill a large pot with water only a few inches above the base. Place a round metal steamer rack trivet inside (one without handles because you will need to ensure a tightly closed lid when you begin steaming). Set the pot on the stove over high heat. Have a 4-cup tempered glass bowl ready that will easily fit into the pot.

• Using a sharp knife, finely shred the jaggery into pieces (draw your knife along the edge of the block, as if you are shredding a piece of hard cheese).

• Combine shredded jaggery with a few tbsp of warm water in a small saucepan set over medium-low. Cook, stirring often with a wooden spoon, until jaggery melts to a syrupy consistency. Stir in vanilla for 1 to 2 min. Remove from heat. Set aside and let cool slightly.

• Vigorously whisk eggs in a large bowl for several minutes. Set aside.

• Add coconut milk, nutmeg and cardamom to the melted jaggery. Add a pinch of salt. Stir well to combine.

• Slowly pour the jaggery mixture into the whisked eggs and whisk again. Pour the mixture into the Pyrex bowl. Place the bowl in the pot, and cover the pot with a tight-fitting lid. (You may wish to tie a tea towel around the rim of the lid to help prevent steam from escaping.) Steam over low heat for 40 to 45 min.

• Carefully remove the bowl of watalappan from the pot. The watalappan will jiggle and have a soft-looking centre on top, yet will be cooked and firm enough to cut through without breaking.

• Chantilly cream: Whisk cream with vanilla and orange blossom water until soft peaks form. Add icing sugar; whisk until stiff peaks form.

• Garnish plated servings of watalappan with a dollop of Chantilly cream. Alternatively, sprinkle the top of the watalappan with toasted nuts, if desired. Serve warm or cool, with tea or coffee.