Klappertaart (Coconut Custard Pudding)

Description:
This recipe is adapted from klappertaart recipe in Chicken's Kitchen blog (http://chickenkitchen.blogspot.com/2007/03/coco-custard-maringue.html). Thanks Ellen for the recipe!

I modified a few ingredients according to the stock that I have in the kitchen pantry. One of the steps that I modify is to make the custard. I use the method that I usually do when I make custard filling for profiterolle.



Ingredients:
young coconut from 4 glasses frozen young coconut drinks, thaw and drain the coconut water
0.25 cup raisins
0.25 cup almond flakes

Custard :
0.5 cup FCMP
0.5 cup light cream
1 cup coconut water

2 Tbsp plain flour
1 Tbsp corn flour
2 Tbsp caster sugar
4 egg yolks

1 tbsp margarine
1 tsp vanilla extract


Maringue :
4 white eggs
1 tbsp caster sugar
1/2 tsp cream of tar tar



Directions:
Whisk until fluffy, soft peak.

Assemble :
Add spooned coconuts into custard and stir. Place custard in a heatproof glass/ceramic dish sprinkle with raisins and almond flakes or mix with custard together topped with maringue. Sprinkle with raisins and almond flakes once more and cinnamon powder. Bake into the oven in temperature 190 C for 20 minutes. Pop out and flame the top with blow torch carefully.