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Quindim
Glossy golden egg yolk and coconut custards from Bahia (plus chilling time)
Quindim is a jewel of Bahian sweets: small, shiny, intensely yellow custards made from egg yolks, sugar and grated coconut. It goes back to Portugal's convent sweets, rich in yolks, which cooks in colonial Bahia combined with the coconut of the Brazilian coast. When baked, the coconut sinks to form a chewy base and the yolks set into a silky, translucent top that becomes the shining crown when unmoulded. Chef's tip: strain the yolks so there are no traces of white or the chalazae (the stringy bits). Egg white makes quindim pale and rubbery instead of glossy, deep gold and smooth.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- ⅞ oz unsalted buttermelted, plus extra for the moulds
- 2 tbsp caster sugarfor the moulds
- 10 egg yolks
- 1 egg
- 7 oz caster sugar
- 2 ⅝ oz freshly grated or desiccated coconutif desiccated, soaked in 3 tbsp warm water
- 3 tbsp coconut milk
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Brush 12 small moulds or a 12-hole muffin tin generously with a little of the ⅛ oz unsalted butter, then dust with the 2 tbsp caster sugar and tip out the excess. This sugar coat is what makes the tops shine.
Step 3: Add the 7 oz caster sugar and stir gently with a spoon (don't whisk; you don't want bubbles) until the sugar starts to dissolve. Stir in the remaining melted ⅔ oz unsalted butter, the 2 ⅝ oz freshly grated or desiccated coconut and 3 tbsp coconut milk. Leave for 10 minutes so the sugar dissolves further.
10 minStep 4: Stir again and fill the moulds almost to the top. Put the moulds in a roasting tin and pour in hot water to come halfway up their sides.
Step 5: Bake for 35–40 minutes, until the tops are set, golden and shiny, and feel firm when you touch them lightly. Larger single moulds take 50–60 minutes.
40 minStep 6: Cool in the water bath, then chill for at least 2 hours. Run a thin knife around each one and turn out so the glossy yolk layer is on top and the coconut layer underneath.
120 minStep 7: Serve cold. Keep leftover egg whites for meringues or pavlova.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 3 g
- Carbs
- 21 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does quindim take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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