Quindim

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total time: 3 hours 55 minutes (includes cooling and chilling)

• Servings: 12 individual cakes

• Country of Origin: Brazil

Description

Quindim is a vibrant, glossy yellow Brazilian baked custard made with egg yolks, sugar, and grated coconut. Originating from Portuguese baking traditions combined with African coconut influences, it features a distinct dual texture: a smooth, gel-like top layer and a chewy coconut base.

Presentation

Serve individual Quindims upside down on small dessert plates to showcase their brilliant, glossy top surface and textured coconut bottom layer.

Ingredients

• 10 large egg yolks (strained through a fine sieve)

• 1 cup granulated sugar

• 1 cup unsweetened freshly grated coconut (or rehydrated dried coconut)

• 2 tbsp unsalted butter (melted and cooled)

• 1/2 tsp vanilla extract

• Extra butter and granulated sugar for greasing the ramekins

Directions

• Generously butter 12 individual muffin tins or ramekins and coat the insides thoroughly with granulated sugar, tapping out any excess.

• Strain the egg yolks through a fine-mesh sieve into a bowl without pressing them hard through the mesh (let gravity do the work to avoid a sulfurous egg smell).

• Add the granulated sugar, grated coconut, melted butter, and vanilla extract to the strained yolks.

• Stir gently with a spoon or spatula until combined; do not whisk vigorously, as incorporated air prevents the signature glossy finish.

• Pour the batter evenly into the prepared ramekins, filling each about three-quarters full.

• Let the filled ramekins rest at room temperature for 30 minutes so the coconut rises to the top to form the distinct bottom crust layer during baking.

• Preheat the oven to 350°F (175°C).

• Place the ramekins in a large baking pan and fill the pan with hot water reaching halfway up the sides of the ramekins.

• Bake in the water bath for 30 to 35 minutes, or until the tops are set and lightly golden.

• Remove from the water bath, cool to room temperature, and refrigerate for at least 2 hours.

• Unmold by running a thin knife along the edges and gently tapping the upside-down ramekin onto a plate.

Optional Variations

• Quindão: Bake the entire batter in a single large ring mold coated with butter and sugar, increasing the baking time to 50–60 minutes.

• Passion Fruit Quindim: Replace 2 tablespoons of melted butter with concentrated passion fruit juice for an aromatic citrus note.

Cooking Tips

• Straining the yolks through a mesh screen removes the egg chalazae and membrane, eliminating any gamey egg odor.

• Coating the molds with sugar (instead of flour) creates the trademark glistening, glass-like top.

Nutrition Facts (Per Serving)

• Calories: 165 kcal

• Carbohydrates: 20 g

• Protein: 2.5 g

• Fat: 8.5 g

• Saturated Fat: 5.2 g

• Sodium: 20 mg