Klapertart Baked Custard with Rum-Soaked Raisins

A creamy and comforting Indonesian coconut custard infused with rum-soaked raisins and a hint of cinnamon.

Prep Time

20 minutes

Total Time

60 minutes

Calories

535 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.06/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

0.5cupRaisins(Golden raisins preferred)

£0.35

0.3cupDark Rum(For soaking raisins)

£1.50

0.3cupAll-Purpose Flour

£0.05

2tablespoonsCornstarch

£0.10

0.5cupGranulated Sugar(Adjust to taste)

£0.20

2cupsWhole Milk

£0.60

1cupEvaporated Milk

£0.80

1cupUnsweetened Coconut Milk

£0.75

3Egg Yolks(Large)

£0.50

2tablespoonsUnsalted Butter(Cut into small pieces)

£0.25

1teaspoonVanilla Extract

£0.15

0.3teaspoonGround Cinnamon

£0.03

0.3cupShredded Coconut(Toasted, for topping)

£0.20

0.3cupChopped Walnuts or Almonds(Optional, for topping)

£0.75

3Egg Whites(Large, for meringue topping (optional))

3tablespoonsPowdered Sugar(For meringue topping (optional))

£0.15

Total Cost

£6.38

£1.06 per serving

Instructions

1.
In a small bowl, soak the raisins in the rum for at least 30 minutes, or up to several hours. Drain before using, reserving the rum if desired.
2.
Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish.
3.
In a saucepan, whisk together the flour, cornstarch, and sugar.
4.
Gradually whisk in the whole milk, evaporated milk, and coconut milk until smooth.
5.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. This will take about 5-7 minutes.
6.
Remove from heat. In a separate bowl, whisk the egg yolks until lightly beaten.
7.
Temper the egg yolks by slowly drizzling a small amount of the hot milk mixture into the yolks, whisking constantly. This prevents the yolks from scrambling.
8.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 1-2 minutes, until slightly thickened.
9.
Remove from heat and stir in the butter, vanilla extract, cinnamon, and the drained rum-soaked raisins.
10.
Pour the mixture into the prepared baking dish.
11.
Bake for 30-40 minutes, or until the custard is set but still slightly wobbly in the center. A knife inserted near the center should come out mostly clean.
12.
Let cool completely before refrigerating for at least 2 hours before serving.
13.
(Optional Meringue Topping): While the Klapertart is baking, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the powdered sugar and continue beating until stiff, glossy peaks form. Spread the meringue over the cooled Klapertart and broil for 1-2 minutes, or until lightly browned. Watch carefully to prevent burning.
14.
Before serving, sprinkle with toasted shredded coconut and chopped nuts (optional).

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My Notes

Nutrition Information

Nutrition per serving (220g)

535 kcal / 2238 kJ

Carbs

58g

22% of RDA

Fat

28g

40% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

40 g

44% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a richer flavor, use full-fat coconut milk.

You can adjust the amount of sugar to your preference. Start with less and add more if needed.

Toasting the shredded coconut enhances its flavor and adds a nice crunch.

If you don't have evaporated milk, you can substitute it with regular milk, but the custard may be slightly less rich.

For a boozier Klapertart, add a splash of the reserved rum (from soaking the raisins) to the custard mixture.

To ensure even baking, you can place the baking dish in a water bath (bain-marie) in the oven. This will help prevent the custard from cracking.

Cooking Equipment

Oven

Stove

Mixing Bowls

Baking Dish (approx. 8x8 inches)

Wine Pairings

No wine pairing suggestions available for this recipe.

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