Yield: 6 servings

Measure Ingredient
400 millilitres Coconut milk
100 millilitres Double cream
180 grams Palm sugar; chopped
2 teaspoons Nutmeg; ground
1½ teaspoon Five spice powder
5 \N Eggs
100 grams Unsalted cashew nuts
200 grams Fresh dates; diced
4 \N Mint tips
250 millilitres Double cream
2 \N Egg yolks
40 grams Caster sugar
3 \N Cardamom pods


Warm up coconut milk, spices and palm sugar until dissolved. Mix eggs with the cream and mix into the warm coconut milk - do not bring to the boil.

Grease well 6 x 31/2 inch ramekin dishes, place cashew nuts and half the dates and pour in the mix right up to the rim. Place in a roasting tray with hot water half way up the side and bake on the bottom of the shelf on 120C/gas 2 for approximately 30-40 minutes.

Remove from the roasting tray and cool well before serving.

For the cardamom sauce, heat up the double cream with the crushed cardamom pods.

Mix the yolks with the sugar, pour the hot cream over the yolks and sugar and pour back into the saucepan, and heat for about ½ minute on low heat or until it coats the back of a wooden spoon. Take it off immediately and pass through a fine sieve. Set aside and cool.

To serve take the vattalapam. Loosen the sides with a pointed kitchen knife and shake it carefully out of the ramekin dish. Place it on the left hand side of the plate with two tablespoons of sauce and decorate with the mint tips.

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Carlton Food Network

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