Quindim (Brazilian Coconut Egg Custard)

• Prep time: 20 mins

• Cook time: 45 mins

• Total time: 1 hour 5 mins (plus chilling)

• Servings: 12 mini quindins

• Country of Origin: Brazil

Description

• A vibrant yellow baked dessert derived from Portuguese monastic baking traditions, adapted in Northeastern Brazil using local coconut.

• Features a smooth, glossy top layer of egg custard sitting over a toasted coconut base.

Presentation

• Unmolded individual mini cakes served upside-down so the shiny egg-yolk layer sits on top.

• Served at room temperature or chilled on small dessert plates.

Ingredients

• 10 large egg yolks (strained)

• 1 cup granulated sugar

• 1 tbsp unsalted butter (melted, plus extra for greasing)

• 1 cup fresh or unsweetened grated coconut

• 1/2 cup coconut milk

• Granulated sugar for dusting ramekins

Directions

• Pass egg yolks through a fine-mesh sieve without forcing them through to remove membranes.

• Stir sugar, melted butter, grated coconut, and coconut milk into the egg yolks until well combined.

• Cover and let the mixture rest at room temperature for 30 minutes so coconut absorbs moisture.

• Generously butter 12 mini muffin tins or ramekins and coat thoroughly with granulated sugar.

• Divide the custard mixture evenly among the prepared cups.

• Place cups in a hot water bath (banho-maria) and bake at 350°F (175°C) for 40 to 45 minutes until set.

• Cool slightly, invert onto a tray while warm to release easily, and chill before serving.

Optional Variations

• Quindão: Bake the entire mixture in one large ring mold for a family-sized presentation.

• Quindim de Nutella: Add a small dollop of hazelnut spread into the center before baking.

Cooking Tips

• Thoroughly greasing and sugaring the molds is essential to achieve the signature glossy surface upon unmolding.

• Never press egg yolks through the sieve with a spoon; allow gravity to draw them through to prevent egginess.

Nutrition Facts (Per Serving)

• Calories: 140 kcal

• Carbohydrates: 18 g

• Protein: 2.5 g

• Fat: 7 g

• Saturated Fat: 4.5 g

• Sodium: 15 mg

• Fiber: 0.7 g

• Sugar: 17 g