This is a Sri Lankan dessert, a little reminiscent of a spicy, coconut-based crème brulée. As usual, I've freelanced a bit since obtaining the recipe, by significantly reducing the quantity of sugar. I like the not-so-sweet version better, but you could double or triple the sugar if you like.
15 to 20 g dark palm sugar (jaggery), grated
125 ml coconut cream
6 cashews, roasted and halved
Dissolve jaggery in warmed coconut cream. Whisk eggs and mix with the coconut cream, jaggery and cardamom. Pour the mixture into two ramekins, top with cashews and bake in a water bath for 30 to 40 minutes at 175 degrees C. The wattalapam should be firm; try not to overcook or you'll get bubbles in the mixture. Serves two.