Klappertaart, Manado coconut custard

Ingredients

• 500 ml of whole milk
• 100 g of semolina, to your liking
• 50 g of wheat flour
• 50 g of cornstarch
• 3 egg yolks, beaten
• 100 g of butter or margarine, melted
• A chair made from 2-3 young coconuts, grated into long strips.
• 50 g of grapes, rehydrated in warm water and then drained
• 50 g of chopped, roughly chopped walnuts or almonds
• 1 teaspoon of vanilla extract
• 3 egg whites
• 50 g of fine semolina
• A pinch of salt
• 1/2 cup of lime juice
• extra grapes
• Extra walnuts or almonds
• ground cinnamon

In a non-heated saucepan, combine the flour and cornstarch. Gradually add some of the milk, whisking constantly until fully dissolved and smooth, without any lumps.

Add the remaining milk, sugar, and vanilla extract.

Set the heat to low to medium and stir constantly to prevent the bottom from sticking.

When the mixture cools and thickens, take one or two spoonfuls and gently stir them into the beaten egg yolks to temper them. Mix well, then pour the entire mixture back into the saucepan.

Stir until boiling and thickened, to achieve a pastry cream consistency.

Turn off the heat. Add the melted butter, coconut cream, grapes, and walnuts or almonds. Mix well.

Pour une cuisson au four, pourver the mixture into aluminium mussels or a lightly greased, oven-safe dish, filling it about three-quarters full.

Preheat the oven to 160–170 °C.

Place the mussels in a larger dish and pour hot water into the dish, about 1 cm deep. Bake for 20-25 minutes, or until the mussels are cooked through. Remove the mussels, but leave the oven on.

Whip the egg whites with salt and lime juice on low speed until stiff peaks form.

Increase the speed and gradually add the fine sugar semolina. Beat until you obtain a firm meringue that does not run when the bowl is turned upside down.

Spread the meringue over the partially baked base to cover the entire surface.

Sprinkle with grapes, walnuts, or almonds, then dust with cinnamon.

Bake in the oven for 10 to 15 minutes (you can increase the temperature to 180 °C for a faster result), until the meringue is golden brown.

Remove from the oven and let the steam escape before serving.