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Vattalapam
( SERVES 6 )

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I first cooked vattalapam in Melbourne when I was a young chef, after reading the recipe somewhere. It is wonderful — like a dairy-free cashew nut creme caramel.

Ingredients

500 ml	Coconut milk, unsweetened
3 tsp	Green cardamom, finely ground
1 tsp	Mixed spice, finely ground
100 g	Palm sugar, or golden syrup
5	Eggs, free range
½ tsp	Pure vanilla extract
80 g	Palm sugar
2 Tbsp	Cooking oil
60	Cashew nuts, unsalted

Directions

Heat the oven to 180degC. Have six 200ml ovenproof ramekins ready (ceramic souffle dishes are ideal).
Prepare a bain-marie by half filling a roasting dish with hot water and place it on a sheet in the top third of the oven.
Bring the coconut milk, spices and palm sugar to the boil, cover with a lid and put aside in a warm place for 10 minutes.
Beat the eggs, vanilla and second measure of palm sugar for 30 seconds and gently whisk the hot milk mixture into them.
Oil the ramekins and divide the cashew nuts between them, then pour the custard over the nuts.
Place in the bain-marie and bake for 40 minutes. Test the vattalapam by insering a wooden skewer, it should come out clean, if a little moist. Let them cool in the ramekins before placing in the fridge for at least 2 hours to set (they will keep for up to four days). Run a knife around the sides and shake gently to remove the dessert. Serve with wedges of tropical fruits.