Vatalappan

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Muscovado is unrefined cane sugar with a rich burnt caramel flavor. While it may lose some authenticity, muscovado can be substituted with maple syrup, for example. Sheet gelatin can be replaced with powdered gelatin; in that case, it should be soaked in water at a ratio of 1:5 and not wrung out after swelling.

Ingredients

Coconut Milk - 27 fl oz
Muscovado Sugar - 1.2 oz
Raw cane sugar - 3.5 oz
Vanilla Pod - 1 piece
Cardamom - 0.1 oz
Nutmeg - 0.1 oz
Cinnamon - 0.7 oz
Salt - 0.1 oz
Whole egg - 5 pieces
Gelatin - 0.6 oz
Cashew - to taste

Step by Step guide

Step 1

Cut the vanilla pod in half and use the blunt side of a knife to scrape out the seeds. Grate the nutmeg on a fine grater. Crack the egg yolks into a bowl and gently mix until smooth.

Step 2

Combine coconut milk, cane sugar, muscovado sugar, spices, and salt in a saucepan. Bring to a boil, then remove from heat and let steep for one hour, after which strain.

Step 3

Soak the gelatin in cold water, then after 5 minutes, drain the water and squeeze out the softened gelatin.

Step 4

Return the saucepan to the heat, bring the mixture to 140°F, and slowly whisk in the egg yolks. Then remove the mixture from the heat, add the gelatin, and stir well. Pour into individual cups, let cool, cover with a lid (or foil), and refrigerate for a few hours.