Quindim

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F).

   Ca. 5 min.

2. 2

   Generously grease individual ramekins or a muffin tin with butter; sprinkle a little extra granulated sugar into each mold, ensuring it sticks to the butter.

   Ca. 5 min.

   Kokkens note: This helps create the shiny, caramelized crust.

3. 3

   In a medium bowl, gently whisk the egg yolks until just combined; do not over-whisk, as you don't want to incorporate too much air.

   Ca. 2 min.

4. 4

   Add the granulated sugar to the egg yolks and mix until smooth.

   Ca. 1 min.

5. 5

   Stir in the shredded coconut, melted butter, and water until well combined.

   Ca. 2 min.

6. 6

   Pour the mixture into the prepared ramekins or muffin tin, filling each about two-thirds full.

   Ca. 2 min.

7. 7

   Place the ramekins into a larger baking pan and fill the larger pan with hot water to come about halfway up the sides of the ramekins, creating a bain-marie (water bath).

   Ca. 3 min.

   Kokkens note: The water bath ensures even cooking and a creamy texture.

8. 8

   Carefully transfer the baking pan to the preheated oven.

9. 9

   Bake for 30-40 minutes, or until the quindim are set and the tops are golden brown and slightly caramelized.

   Ca. 40 min.

   Kokkens note: A toothpick inserted into the center should come out clean.

10. 10

    Remove the baking pan from the oven and carefully take the ramekins out of the water bath.

    Ca. 1 min.

11. 11

    Let the quindim cool completely at room temperature, then refrigerate for at least 1 hour before serving.

    Ca. 1 t.

    Kokkens note: Chilling makes them easier to unmold and enhances the texture.

12. 12

    To serve, run a thin knife around the edge of each quindim and invert onto a serving plate.

    Ca. 1 min.