Brûlée wattalapam

Method

• step 1

  Heat the oven to 160C/140C fan/gas 3. Pour the coconut milk and double cream into a saucepan along with the cardamom and vanilla. Bring to the boil, around 4-5 mins, then switch the heat off and cover. Set aside to infuse 20 mins, then strain and discard the cardamom pods.

• step 2

  Whisk the egg yolks and muscovado sugar using an electric beater or stand mixer until light, fluffy and creamy, around 5 mins. Return the pan of cream to a gentle heat until just steaming around the edges. Pour a third of the cream over the egg mixture and beat well, then slowly pour in the remaining cream, still whisking.

• step 3

  Put four 200ml ramekins in a deep roasting tin and pour the custard evenly between the ramekins. Pour lukewarm water into the tin around the ramekins until it comes about 2cm up the sides. Cook for 40-50 mins, the middle of the custard should still wobble slightly when it is removed from the oven. Carefully remove from the water bath, set aside to cool on a wire rack, then chill for 2 hrs.

• step 4

  Toast the cashews in a frying pan over a medium heat until golden, shaking the pan occasionally to ensure they don’t burn. Tip onto a chopping board and roughly chop. Sprinkle the granulated sugar over the custards and, using a blow torch, carefully brûlée the tops until darkened and melted. Repeat and serve with the cashews scattered over the top.