Spicy coconut custard (Vattalappam) from The Complete Asian Cookbook by Charmaine Solomon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 27, 2019

    Despite some issues with the recipe, the texture and flavor of this custard were good overall. I believe I have an older version of this book - recipe calls for making your own coconut milk by cooking dried unsweetened coconut with regular milk. While it was an interesting experiment, the taste of the homemade milk wasn't significantly better than regular canned coconut milk and added steps/time. Hopefully the newer version also corrects what appear to be some errors in the version of the recipe I have. Recipe specifies using 6 x 1/2 cup ramekins - the amount of custard filled 6 x 1 cup ramekins completely. Recipe specifies baking at 338F (translated from Celsius!) for 75 minutes - I checked custards at 55 minutes and they were already overcooked (200F in centers) - a lower oven temperature would be better. I used vanilla versus rosewater - worked well. Cardamom flavor was initially too potent but mellowed in the cooled custards.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.