Mango Custard
Baked mango custard, or Vahalappam as its known in Sri Lanka, uses fresh mango in a coconut and cashew milk base for a creamy, delicious and luscious dessert.
Ingredients
- 4 eggs large
- 5 oz palm sugar or sub dark brown sugar
- ½ cup water
- ½ cup lite coconut milk
- ¼ cup cashew milk
- 1 whole mango pureed and strained
- ½ tsp ground cardamom
- ⅛ tsp ground cloves
Instructions
- Preheat the oven to 350F
- In a small saucepan, add the water and sugar, and heat over medium heat until sugar is dissolved. Set aside to cool slightly.1/2 cup water, 5 oz palm sugar
- Beat the eggs slightly. Add the coconut milk and cashew milk and spices. Slowly add the sugar mixture and mango puree.4 eggs, 1/2 cup lite coconut milk, 1/4 cup cashew milk, 1 whole mango, 1/2 tsp ground cardamom, 1/8 tsp ground cloves
- Pass the whole mixture through a strainer. Pour liquid into 4 ramekins.
- Place the ramekins in a bigger roasting pan, and fill the pan with water until the water level goes halfway up the ramekin.
- Bake in for about 1 hour, 15 minutes until the center of each custard bowl jiggles. Immediately place in the fridge to cool and set, at least two hours.