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.

Creme Caramel

Description:
The recipe is adapted from SBS Food Safari by Joao De Almeida.

The texture is very smooth and velvety. The taste is a bit eggy when it is warm but not too bad when it is eaten cold. I guess by putting more vanilla extract and lemon rind will help to reduce this aroma.



Ingredients:
Caramel
100 mL water
250 g caster sugar

Custard
10 Tbsp FCMP added with water to make 1 L milk
1 cinnamon quill
1 strip lemon rind
2 tsp vanilla extract

12 eggs, extra large
190 g caster sugar



Directions:
Caramel
Place water in a heavy saucepan. Add sugar, pouring into the centre of the water so it doesn't touch the edges. Cook over a medium heat for ten minutes. Do not stir. The caramel will slowly colour from blonde to brunette. Pour into ramekins. Swirl the remekins to even out the caramel.

Custard
Whisk eggs, one at a time into sugar until mixture is slightly frothy.

Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to boil, remove from heat and stir into egg mixture (do not over mix).

Pour mixture through a fine sieve into a jug and then pour into ramekins. Be careful when pouring over the caramel that you swirl a little as you pour so the warm mixture does not crack the toffee.

Line an ovenproof dish with a cloth. Place ramekins in an overproof dish and fill half way up the sides of the dish with hot water. Bake at 150°C for 50 minutes turning the baking dish around after 15 minutes to cook evenly. The centre is a little bit wobbly.

Cool down completely and refrigerate. Run a knife around the edges of the ramekins before turning out onto a dish.

KBB#10- Caramel Pots with Minted Shortbread Sticks

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.


Tantangan kali ini: Desserts, mencoba menggabungkan rasa caramel dan shortbread renyah beraroma mint yang samar-samar dipadukan dengan wangi biji2 vanili yang tersebar di partikel-partikel terkecil dalam biskuit ini.


Minted Shortbread Sticks

100g icing sugar
200g flour
100g cornflour
250g unsalted butter, softened
1 vanilla pod, seeds removed and reserved
1 sprig mint, chopped


Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.


Caramel Pots

125g caster sugar
2 Tbs water
125ml milk
250ml cream
3 egg yolks


Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.


Note:
* Penyajian diserahkan kepada selera masing-masing anggota, misalnya dengan menambahkan fruit puree, buah2an segar, dsb, tergantung dengan daya imajinasinya..
* Silakan berimprovisasi dengan bentuk shortbread, seperti spiral, curve, dibentuk beraneka rupa.
* Jika daun mint dan vanilla pod susah didapat, silakan menggunakan bahan pengganti, misalnya essence, flavouring, atau paste.


Cook's Note:
Shortbread:
aku manggangnya 2 batch, yg pertama gak masuk kulkas, rada2 melebar sedikit. yang masuk kulkas 10 menitan, masih melebar juga. manggangnya sekitar 25 menit pada suhu 150 deg C utk mendapatkan warna kekuningan walaupun gak sampai golden brown bagian atasnya karena bawahnya sudah golden brown. utk gula, aku gak kurangin karena pas lihat jumlah tepung+butter, kayaknya 100 g icing sugar gak akan terlalu manis. btw, aku pakainya soft icing sugar, bukan yg pure icing sugar.

barusan dicoba, teksturnya mantaf... krenyes2, ringan. rasa manisnya menurutku agak a touch too sweet for my taste. gula bisa dikurangin menjadi 80g utk rasa manis yg gak sampai nendang menurutku. soalnya kalau gak manis, ntar serasa makan tepung hehehe aroma butter dan vanillanya menyatu dengan mint background aroma. rada semriwing sedikit tp gak spt minyak angin :-p


Caramel:
bikin gula karamelnya sih mudah, cuma begitu menguning, jangan ditinggal2 karena akan cepat gosongnya. kendalanya pas nyampurin si susu ke gula, si gula gak lama lagi mengental dan sukar diaduknya. jadinya ada gelindingan gula yg dibuang karena udah sutresno gak nyampur2. ketika dituang ke remekin, aku pakai saringan karena takut ada telur yg menggerindil. manggangnya aku sekitar 150-160 deg C sekitar 50 menit karena setelah 30 menit, masih lumayan goyang2 puddingnya pas si loyang di goyang2. gulanya aku cuma pakai 100 g (gak full karena ada yg dibuang sedikit karena gak larut2), woa... masih manise ketika diicip pas masih hangat2. gak tahu ya kalau sudah dingin, biasanya rasa manisnya akan tidak berkurang. tekstur puddingnya gak spt creme caramel, masih lumayan lembek dan bagian bawahnya lembek cenderung cair. btw, rasa caramelnya, i think this is the best caramel that i've ever made, maksude gak sampai gosong hehehhe

saran dari vin, susunya dimasukkan ke caramel dgn api yg masih nyala supaya caramelnya tidak membeku saat susu dicampurkan.

hanya hati-hati karena caramelnya mudah gosong dan telur dapat meringkil.