Quindim

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

4. 4

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

   Ongeveer 1 min

5. 5

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

   Ongeveer 2 min

6. 6

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

   Ongeveer 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).

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 40 min

   Tip van de kok: 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.

    Ongeveer 1 min

11. 11

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

    Ongeveer 1 uur

    Tip van de kok: 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.

    Ongeveer 1 min