Brazil · Brazil
Quindim (Brazilian Coconut Custard)
Brilliant golden coconut and egg yolk custards baked until just set and unmolded.
Quindim is Bahia in a small mould: a custard of egg yolk and coconut grated fine enough to disappear into the texture. It is baked in individual cups and unmoulded onto the plate, so the surface stays glossy and unmarked. Unlike pudim de leite, it takes no caramel, which keeps it pale and leaves the coconut as the only flavour that registers.
Ingredients
- egg yolks60 g
- whole egg1 pieces
- sugar250 g
- shredded coconut (fresh if possible)150 g
- butter, melted60 g
- coconut milk100 ml
Directions
- 1
Whisk yolks, whole egg, sugar, coconut, coconut milk and melted butter.
- 2
Divide into 8 greased muffin cups.
- 3
Place in a deep pan with water halfway up the cups; bake at 180°C for 22 minutes.
tops are set and glossy - 4
Cool completely 15 minutes; chill 2 hours.
- 5
Run a knife around the edge; invert onto plates.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content