Quindim
Quindim is a vibrant yellow Brazilian baked coconut and egg yolk custard with a shiny, almost caramelized top. It's a sweet, rich, and slightly chewy dessert, often served in individual portions.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 300 ggranulated sugar
- 12 pcsegg yolk
- 100 gunsweetened shredded coconut
- 30 gbutter, melted, plus extra for greasing
- 60 mlwater
Equipment
ramekins · baking pan · mixing bowls · whisk · oven
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 5 min
- 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.
About 5 min
Cook’s note: This helps create the shiny, caramelized crust.
- 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.
About 2 min
- 4
Add the granulated sugar to the egg yolks and mix until smooth.
About 1 min
- 5
Stir in the shredded coconut, melted butter, and water until well combined.
About 2 min
- 6
Pour the mixture into the prepared ramekins or muffin tin, filling each about two-thirds full.
About 2 min
- 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).
About 3 min
Cook’s note: The water bath ensures even cooking and a creamy texture.
- 8
Carefully transfer the baking pan to the preheated oven.
- 9
Bake for 30-40 minutes, or until the quindim are set and the tops are golden brown and slightly caramelized.
About 40 min
Cook’s note: A toothpick inserted into the center should come out clean.
- 10
Remove the baking pan from the oven and carefully take the ramekins out of the water bath.
About 1 min
- 11
Let the quindim cool completely at room temperature, then refrigerate for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling makes them easier to unmold and enhances the texture.
- 12
To serve, run a thin knife around the edge of each quindim and invert onto a serving plate.
About 1 min
Keep it good
Store leftover quindim in an airtight container in the refrigerator.