trevordayschool

100 TREVOR CULINARY COLLECTION DESSERT Watalappan Kampschulte Family Johannes '31 A Sri Lankan dessert, traditionally made with jaggery (a kind of sugar from a palm plant). INGREDIENTS 4 whole eggs 2 egg yolks ½ pound of kital jaggery or dark brown sugar 1 / 8 cup of hot water 3 cardamom pod seeds crushed ¼ teaspoon of nutmeg 2 cups coconut milk Pinch of salt DIRECTIONS 1. Preheat oven to 350 degrees. 2. Oil and prepare 7–8, ½-cup capacity ramekins. 3. In a large bowl, combine the sugar and water and stir until it becomes a paste without lumps. 4. Add the eggs and egg yolk, spices and salt and whisk until well combined—i.e. until the egg mixture becomes very slightly thick (not the "ribbony stage," just enough to thoroughly mix the sugar and eggs). Take care not to make the egg mixture frothy. 5. Add the 2 cups of coconut milk and whisk well. 6. Pour the mix into the prepared ramekins (or a large dish if you prefer). Cover the ramekins / dish with foil. 7. Bake the ramekins/dish in a water bath for about 30–40 minutes for the ramekins and up to an hour if in a large dish, depending on its depth. (You want the custard to set, but the middle to be very slightly wobbly.) 8. Remove from the oven and let them cool for about 15 minutes in the water bath. 9. When cool enough to handle, remove them from the water bath and cover the ramekins with plastic wrap, and place them in the fridge to chill for at least 3 hours (longer for larger dishes). Best chilled overnight. 10. Serve as is, or with some cashew nuts on top n Although this is a favorite family dish, we do not have a "family recipe" per se, so the recipe provided here is from the internet. We've made it in different ways, and especially like to order it at restaurants when we can! DESSERT

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