Think of wattalappam as a tropical cream caramel. This is a perfect custard for those with milk allergies. It is a a popular Sri Lankan custard made with eggs, coconut milk and jaggery. Jaggery gives it more earthy, caramel like flavors and the brown color. Coconut milk and jaggery are a typical dessert pairing found in many of desserts from that region, and works beautifully here.
Pre heat the oven to 350°F (170°C). Lightly grease 4 one cup custard molds. Place them in an oven proof container .
Heat about 4 - 5 cups of water.
Mix ¼ C of coconut milk with the jaggery (notes) and mix into a smooth paste. Add the eggs and the yolks into the jaggery mix and beat until mixed well. The mix should look uniform and seems to have thickened and bulked a bit without air pockets in it.
Add the coconut milk and mix with a spatula. Strain the mix and portion into the prepared custard cups. Cover the tops of the cups with foil.
Pour hot water about into the pan holding the custard cups. Add enough water into the pan to reach half way up the sides of the cups. .
Place in the preheated oven and bake for 50 minutes to 1 hour (if using different size pans adjust baking times).
Open the oven and slightly jiggle one cup. The custard should set but have a little give in the center. If too wiggly, bake for another 10 to 15 minutes before testing again.
Remove from the oven and cool on the counter for at least 30 minutes before serving.
Alternately after 30 minutes , transfer the custards to the fridge for at least 3 hours . Take out of the fridge just before serving.