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Collection: Desserts
Recipe By: the very hungry caterpillar
Klappertaart
Ingredients
- 500ml Milk
- 50g plain flour
- 30g tapioca
- 50g sugar
- 50g butter
- 1 tsp Vanilla essence
- 1 tbsp Rum
- 1 tbsp condensed milk
- 1 tbsp raisins or sultanas
- 2 tbsp walnuts, chopped
- 3 egg yolks
- Meat from 2 young coconuts
- Cinnamon powder for dusting
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Directions
- Preheat oven to 180 degrees.
- Mix half the milk with flour and tapioca in a bowl, set aside.
- Mix the rest of the milk with sugar in a medium sized saucepan over medium heat until it simmers.
- Stir the milk and flour mixture into the saucepan.
- Bring the mixture to boil, then remove from heat.
- Fold in the butter, vanilla essence, rum, condensed milk, raisins and walnuts.
- Return the saucepan to low medium heat and fold in the egg yolks and coconut meat.
- Stir the mixture for a minute or until custard is smooth and thick. Remove from heat.
- Pour the custard into ramekins or baking tray.
- Bake in oven for 30 minutes or until crust is golden brown.
- Let Klappertaart stand at room temperature to cool down and store in fridge until ready to be consumed.
- Dust with cinnamon powder before serving.
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