Our tests of this unusual dessert did not produce uniform results; perhaps skill at candy making would be helpful. But, however inconsistent the texture and appearance, the taste always seems to be wonderful. Sometimes a dozen eggs are used for one batch; this version is a little more modest.
1 - 1¼ cups sugar
6 whole cloves
meat from 1 fresh coconut, grated or ground in a blender or food processor
6 egg yolks
1/8 tsp. ground cinnamon
2 egg whites (optional)
1 tblsp. orange water (optional)
Combine 1 cup of the sugar, cloves, and about a cup of water in a large, heavy saucepan. Boil 7 or 8 minutes until mixture reaches a temperature of 230°F, or until a small spoonful dropped into cold water forms coarse threads. With a slotted spoon, remove and discard the cloves.
Reduce heat to low and gradually stir in the coconut. Simmer 10 - 12 minutes until coconut becomes translucent, then remove pot from heat. In a large, heat-proof bowl, beat the egg yolks with cinnamon until they thicken slightly. Then gradually add the coconut mixture to the bowl, stirring constantly. When well mixed, scrape the contents of the bowl into the saucepan and return to the burner. Cook and stir over medium heat until mixture thickens, about 12 - 15 minutes. Spoon into individual custard cups and set aside.
To make a meringue topping, beat the egg whites until soft peaks form. Gradually add remaining sugar and beat until peaks are stiff, but not dry. Spoon meringue over each cup of hot pudding and bake in a 350°F oven for a few minutes, until top is lightly browned.
If you prefer, put the pudding into a single serving dish. Eat warm or chilled.
Serves 4 - 6.
country : Angola
course : dessert
source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman