Chechen Coconut Custard Dessert

Ingredients

In this Chechen adaptation of Quindim, we incorporate Chechen culinary influences by using local ingredients and flavors. While the original Brazilian Quindim is made with a mixture of egg yolks, sugar, and coconut, our Chechen version adds a touch of cardamom to infuse the custard with a warm and aromatic flavor. Additionally, we use Chechen coconut milk, which has a slightly different taste compared to its Brazilian counterpart, giving the dessert a unique twist. We alse have the original recipe for Quindim, so you can check it out.

• 10 large egg yolks 10 large egg yolks
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) Chechen coconut milk 1 cup (240ml) Chechen coconut milk
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 tablespoon unsalted butter, melted 1 tablespoon unsalted butter, melted
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 32g, 30g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round baking dish with butter.
2. 2.
   In a large bowl, whisk together the egg yolks and sugar until well combined.
3. 3.
   Add the Chechen coconut milk and ground cardamom to the egg mixture, and whisk until smooth.
4. 4.
   In a small saucepan, heat the water and melted butter over low heat until the butter is fully melted.
5. 5.
   Slowly pour the butter mixture into the egg mixture, whisking continuously.
6. 6.
   Pour the custard mixture into the greased baking dish and place it in a larger baking pan.
7. 7.
   Fill the larger baking pan with hot water, creating a water bath for the custard.
8. 8.
   Carefully transfer the pans to the preheated oven and bake for approximately 45 minutes, or until the custard is set and the top is golden brown.
9. 9.
   Remove the pans from the oven and allow the custard to cool completely.
10. 10.
    Once cooled, refrigerate the custard for at least 2 hours before serving.
11. 11.
    To serve, garnish with shredded coconut and enjoy!

Treat your ingredients with care...

• Chechen coconut milk — Make sure to use high-quality Chechen coconut milk for the best flavor and texture in the custard. If unavailable, you can substitute with regular coconut milk.
• Ground cardamom — For the freshest flavor, grind whole cardamom pods using a mortar and pestle or a spice grinder.

Tips & Tricks

• To achieve a smooth custard texture, strain the custard mixture through a fine-mesh sieve before pouring it into the baking dish.
• For a more pronounced cardamom flavor, you can increase the amount of ground cardamom slightly.
• If you prefer a sweeter dessert, you can sprinkle some additional sugar on top of the custard before baking.

Serving advice

Serve the Chechen Coconut Custard Dessert chilled for the best taste and texture. It can be enjoyed on its own as a delightful dessert or paired with a cup of Chechen tea for a perfect combination of flavors.

Presentation advice

To enhance the presentation, you can sprinkle some toasted shredded coconut on top of the custard before serving. You can also serve it in individual ramekins for an elegant touch.