Name: Vattalapam
Ingredients: 400 ml Coconut milk; 100 ml Double cream; 180 g Palm sugar; chopped; 2 ts Nutmeg; ground; 1 1/2 ts Five spice powder; 5 Eggs; 100 g Unsalted cashew nuts; 200 g Fresh dates; diced; 4 Mint tips; 250 ml Double cream; 2 Egg yolks; 40 g Caster sugar; 3 Cardamom pods

God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Ideal, Home, Cooks	6	servings

INGREDIENTS

400	ml	Coconut milk
100	ml	Double cream
180	g	Palm sugar; chopped
2	ts	Nutmeg; ground
1 1/2	ts	Five spice powder
5		Eggs
100	g	Unsalted cashew nuts
200	g	Fresh dates; diced
4		Mint tips
250	ml	Double cream
2		Egg yolks
40	g	Caster sugar
3		Cardamom pods

INSTRUCTIONS

CARDAMOM SAUCE
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 1/2 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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