Klapertart Baked Custard with Rum-Soaked Raisins

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.

Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish.

In a saucepan, whisk together the flour, cornstarch, and sugar.

Gradually whisk in the whole milk, evaporated milk, and coconut milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. This will take about 5-7 minutes.

Remove from heat. In a separate bowl, whisk the egg yolks until lightly beaten.

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.

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.

Remove from heat and stir in the butter, vanilla extract, cinnamon, and the drained rum-soaked raisins.

Pour the mixture into the prepared baking dish.

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.

Let cool completely before refrigerating for at least 2 hours before serving.

(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.

Before serving, sprinkle with toasted shredded coconut and chopped nuts (optional).