Quindim

Quindim

A jewel of Brazilian baking: a small, intensely glossy, bright yellow custard of egg yolks, sugar and grated coconut, traditionally baked in a bain-marie until it sets with a coconut base.

Prep

15 min

Cook

40 min

Total

55 min

Serves

8 small quindins

Difficulty

Medium

Recipe ingredients

• •8 whole egg yolks, large, free-range if possible
• •200 g (1 cup) granulated sugar
• •120 g (1¾ cups (loosely packed)) fresh grated unsweetened coconut, fresh is traditional; if using dry unsweetened shredded coconut, rehydrate by soaking 20 min in 60 ml warm water, then drain well
• •40 g (3 tbsp) unsalted butter, melted and cooled slightly
• •60 ml (¼ cup) whole milk
• •1 tsp vanilla extract, or ½ tsp vanilla bean paste
• •1 pinch fine sea salt
• •15 g (1 tbsp) soft butter, for greasing molds
• •30 g (¼ cup) granulated sugar, for coating molds

Steps

1. 1 Preheat the oven to 180°C (350°F). Have ready 8 small custard molds (about 100 ml / 3½ oz each) or one 22 cm (9 in) round dish. Place a deep roasting pan on the middle rack and pour in hot water to come halfway up the molds for the bain-marie.
2. 2 Brush each mold thoroughly with the soft butter, making sure every surface is coated. Add the 30 g sugar to each mold and rotate so a thin layer sticks to the butter; tap out the excess. This sugar shell is what gives quindim its glassy top.
3. 3 In a blender, combine the egg yolks, 200 g sugar, grated coconut, melted butter, milk, vanilla and salt. Pulse just until smooth and homogeneous, about 15–20 seconds — do not over-blend, or too much air will make the custard cloudy. Let the batter rest 10 minutes so the coconut hydrates.
4. 4 Divide the batter among the prepared molds, filling each about three-quarters full.
5. 5 Carefully set the molds into the hot water in the roasting pan (water should reach halfway up the sides). Bake for 30–40 minutes, until the tops are set and a skewer inserted 1 cm from the edge comes out clean; the centers should still wobble slightly like firm jelly. The internal temperature of a small mold should read about 82°C (180°F).
6. 6 Remove the molds from the water bath and let cool completely to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight. Quindim develops its glossy, almost lacquered surface only after thorough chilling.
7. 7 To unmold, run a thin knife around the edge of each mold and invert onto a serving plate; the glossy sugar-coated top becomes the shiny dome on top. Serve very cold.
8. 8 Safety note: cook the custard to the internal temperature given above. Consume within 3 days, kept refrigerated. Because the yolks are only lightly baked in a bain-marie, use fresh, clean-shell eggs and avoid the recipe if you are pregnant, immunocompromised, or serving very young children.