- Cuisine: Sri Lankan
- Prep Time: 10 min(s)
- Cook Time: 1 hr(s) 5 min(s)
- Makes 8 custards
A beautiful, dense, spiced custard that makes a perfect finish to a meal. It can be served warm or chilled, in which case you can make it a day in advance. Make a little extra syrup to spoon on top if desired.
Ingredients175 g jaggery or dark palm sugar, roughly chopped
100 ml water
375 ml coconut milk (homemade, or use a good-quality brand like Kara)
½ tsp ground cardamom
¼ tsp ground mace
pinch of ground cloves
1 tbsp rosewater
200 ml cream
4 large eggs, lightly beaten
PreparationPut the jaggery or palm sugar and water in a saucepan and heat, stirring, until the sugar dissolves. Leave to cool.
Preheat the oven to 140°C. Whisk the coconut milk with the spices and rosewater. Strain in the syrup, whisking to combine, then add the cream followed by the eggs. Pour into 8 small ramekins and place in a baking dish. Pour hot water to come halfway up the ramekins and bake in the oven for 50–60 minutes, or until the custards are just set.
Mix liquid ingredients together in a jug to make pouring into ramekins easy.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Sri Lankan Restaurants
Displaying 10 of 34 Sri Lankan Restaurants.
|2.||Blue Elephant||Pennant Hills|
|4.||Annalakshmi on the Swan||Perth|
|7.||Tas Ceylon||Lenah Valley|
|9.||Jazzi's Indian & Continental Restaurant||South Hurstville|
|10.||Flavour of Ceylon||Parramatta|
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