Brazilian Coconut Custard Quindim

Ingredients

• 10 large egg yolks 10 large egg yolks
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (50g) shredded coconut 1/2 cup (50g) shredded coconut
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 27g (Sugars: 25g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan with butter or cooking spray.
2. 2.
   In a large bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color.
3. 3.
   Add the melted butter, coconut milk, shredded coconut, vanilla extract, and salt to the egg yolk mixture. Stir until all the ingredients are thoroughly incorporated.
4. 4.
   Pour the mixture into the prepared cake pan and place it in a larger baking dish. Fill the larger dish with hot water, creating a water bath for the quindim.
5. 5.
   Carefully transfer the baking dish to the preheated oven and bake for approximately 45-50 minutes, or until the quindim is set and the top is golden brown.
6. 6.
   Remove the quindim from the oven and let it cool completely in the water bath. Once cooled, refrigerate for at least 4 hours or overnight.
7. 7.
   To serve, run a knife around the edges of the pan to loosen the quindim. Place a serving plate on top of the pan and invert it to release the quindim. Slice and enjoy!

Treat your ingredients with care...

• Egg yolks — Make sure to separate the egg yolks carefully, ensuring no traces of egg whites are mixed in, as this can affect the texture of the quindim.
• Coconut milk — Use full-fat coconut milk for a richer and creamier custard.
• Shredded coconut — Opt for unsweetened shredded coconut to control the sweetness of the quindim.
• Butter — Melt the butter and let it cool slightly before adding it to the mixture to prevent it from cooking the eggs.

Tips & Tricks

• For a more intense coconut flavor, toast the shredded coconut before adding it to the mixture.
• If you prefer a smoother texture, strain the custard mixture before pouring it into the cake pan to remove any lumps.
• Serve the quindim chilled for the best taste and texture.
• Quindim can be stored in the refrigerator for up to 3 days.
• Garnish with a sprinkle of toasted coconut or a dusting of powdered sugar for an elegant presentation.

Serving advice

Serve each slice of Brazilian Coconut Custard Quindim on a dessert plate or in a small bowl. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

To enhance the visual appeal of the quindim, you can garnish it with a few fresh mint leaves or edible flowers. Additionally, serving it on a decorative dessert plate or in individual ramekins adds an elegant touch to the presentation.