Watalappan (Jagery coconut caramel pudding)

We have buffet night again, this time it is an Indian and Sri-Lankan buffet and the food is as usual absolutely delicious. Of course I have to say it is delicious as I am the chef here, but honestly, the food was really amazing again, so I want to share some lovely recipes with you

The attention tonight is on one of the desserts, the Watalappan, a pudding from Sri-Lanka. Our Pastry Chef, Shanta is from Sri-Lanka, so this dessert is about as authentic as it goes. It is actually very similar to the traditional Creme Caramel, just a little sweeter and richer. The mixed spices that go in give it a lovely flavor that makes it very different in taste, so the making of it is simple. To get the right ingredients might be a little more complicated and you will have to go in an Indian specialty shop. Just some explanations:

Jagery is actually just simply palm sugar, so this ingredient is easy to get as it is available in most Asian shops

Kithul Treacle might be a bit more of a challenge, but I know everybody likes a bit of a challenge. The English word for it is actually Palm Molasses. But if you can't find the Palm Molasses, you can substitute it for brown sugar.

As for the spices, I use Cardamom, nutmeg, cinnamon, star anise and a little cloves. The go in my spice grinder to make a powder of t. If you don't have a grinder or a very good blender you can just buy the spices in powder form. Just be careful with the cloves, they can be very overpowering

Just a little tip: Leave your pudding in the fridge for 2 days, the spices will develop a much better aroma

Recipe
250 g sugar

1 l  Coconut milk (fresh)
600 g Jagery (palm sugar)
100 ml Kithul Treacle (can use brown sugar)
25 g mixed spices
15 ea Eggs

Method
Take the 250 g sugar and caramelise till light brown
Pour in a creme caramel mold.
Mix all the other ingredients well together
Pour carefully over the hard caramel
Poach in the oven in a bain marie at 125C for about 30 to 45 minutes
Cool down completely
Take it out the form
Garnish with toasted Pecan nuts