6 ramekins, about 70 minutes plus 2 hours chilling. The flavors of a Kerala payasam (coconut milk, jaggery, cardamom, saffron, toasted cashews) set into a silky baked custard. Naturally dairy-free.
Before you start
Quantity
Ingredient
Method
oven
Heat to 160 °C. Put a kettle of water on.
6 ramekins
Grease lightly and set in a roasting pan.
Custard
Quantity
Ingredient
Method
3.6 dl
full-fat canned coconut milk
Warm gently, stirring until the jaggery dissolves. Strain if the jaggery leaves grit. Cool a few minutes.
70 g
jaggery, grated (or coconut sugar)
↑
½ tsp
ground cardamom
↑
1 pinch
saffron threads (optional)
↑
3
eggs
Whisk in a bowl while the milk cools.
1 pinch
salt
↑
1 tsp
vanilla extract or rosewater
↑
warm coconut milk
Pour slowly into the eggs, whisking constantly so they temper rather than scramble.
Bake
Quantity
Ingredient
Method
custard
Divide among the ramekins. Pour hot water into the roasting pan halfway up the sides. Bake 35–45 min, until just set with a slight jiggle in the center.
Topping, while the custards bake
Quantity
Ingredient
Method
1 tsp
coconut oil
Heat in a small pan.
25 g
raw cashews, chopped
Toast in the oil until the cashews are golden. Set aside.
20 g
golden raisins
↑
Serve
Quantity
Ingredient
Method
custards
Cool, then chill at least 2 hours. Top with the cashews and raisins just before serving.
Notes
Jaggery gives the authentic molasses depth; coconut sugar works but is milder.
Use full-fat canned coconut milk; carton coconut milk is too thin to set.
Do not skip the water bath: coconut-milk custards turn grainy or weep if baked too hot or too long.
Pairs with Qubani ka Meetha spooned alongside. Keeps about 4 days refrigerated.