Nutmeg Vattalappam Recipe
coconut custard pudding with jaggery
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Ingredients
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Ingredients
Method
Directions
Prepare the Jaggery Mixture
In a saucepan, heat the coconut milk over medium heat. Add the grated jaggery and stir until it completely dissolves. Remove from heat and let it cool slightly.
Beat the Eggs
In a mixing bowl, beat the eggs until they are well combined. Add the nutmeg powder, cardamom powder, salt, and vanilla extract. Mix well.
Combine Mixtures
Gradually add the warm coconut milk and jaggery mixture to the egg mixture, whisking continuously to prevent the eggs from curdling.
Prepare Steaming Setup
Prepare a steamer by filling it with water and bringing it to a boil. Alternatively, you can use a large pot with a steaming rack.
Pour and Steam
Pour the combined mixture into a heatproof dish or individual ramekins. Carefully place the dish in the steamer. Cover and steam for about 30-40 minutes, or until the custard is set.
Cool and Serve
Once cooked, remove from the steamer and allow to cool to room temperature. Refrigerate for at least 2 hours before serving. Enjoy your nutmeg vattalappam chilled!