Quindim is a traditional brazilian coconut egg custard/pudding, it is a mixture of Brazilian and Portuguese culinary traditions, this is a fantastic sweet, super rich, overly decadent sweet, perfect if you want to go all out with a sweet.
The origin of the sweet is a convent sweet from the region of Leiria in Portugal, but its made with almonds, while almonds until recently were rare in Brazil, so the Brazilian variation is pretty much the same thing but with coconut instead of almonds ;D Lets check the recipe!
Quindim Brazilian Coconut Egg Custard
Fantastic brazilian traditional sweet made with egg yolks and coconut, delicious if you want a super decadent dessert.
Ingredients
- Egg Yolks – 15 (L)
- Coconut – 100gr (Freshly grated)
- Sugar – 270g
- Butter – 50g
- Butter – For greasing
- Sugar – To sprinkle
- Salt – A pinch (Optional, if you’re like me and always use unsalted butter, add a pinch of salt to the butter)
Directions
- Combine the coconut and the sugar in a bowl, mix well until it has the consistency of wet sand.
- Melt the butter (in a water bath or microwave) and add the coconut and sugar mixture, mix well, then cover with cling film and refrigerate for 1 hour to rest.
- When it’s about to reach 1 hour of rest, separate the egg yolks from the egg whites (save the egg whites for another dessert, maybe some farófias? ;D ), since there are a lot of them it’s a good idea to separate them into a small bowl and then pour the egg whites into a separate bowl and the egg yolks into a sieve, that way if any egg white remains with a little yolk, you can throw that egg white away.
- Crush and pass the egg yolks through the sieve into a bowl, you do this to remove the egg yolk film and gently homogenize the yolks, so they are super smooth.
- Take the coconut and sugar out of the refrigerator and add the yolks, mix well without beating, then cover with film and set aside to rest for about 30 minutes.
- While its resting, preheat the oven to 180ºC and heat about 2 liters of water, prepare a deep pan to hold the hot water for a water bath.
- Grease 6 to 8 small molds or bowls with butter and then sprinkle them with sugar (this will help the quindim to loosen up after done), then pour the mixture into each bowl.
- Put these molds inside the tray for the water slightly elevated without touching the bottom, pour the hot water inside the tray until it reaches half of the bowls.
- Let it bake for about 38 to 40 minutes until the top of each bowl is very dry and golden, prick it with a toothpick, note the resistance when pricking, you want the top dry and the bottom creamy but not liquid, remove from the oven.
- Let it cool for about 30 minutes, then with the help of a knife go through the edges of the loose bowls and pour the quindim into a plate and that’s it, repeat for the rest.
- You can let it cool outside and eat at room temperature or keep it at least 3 hours in the fridge and eat it fresh or a third alternative is to not remove them from the mold and eat them on the mold, of course they wont look as good hehehe and that’s it, have a good one!
This a is a delicate sweet to if possible put a grid or something in the bottom of the water bath so the molds are not touching the bottom, if they are there is a chance the top will overcook.
This sweet will last well about 1 week in the fridge but it last well for about 1 month frozen, when you want to eat one, just let it unfrost in the fridge and its ready to eat ;D
This recipe for Quindim Brazilian Coconut Egg Custard was originally created on BakeAfter.com.
Esta receita de Quindim Brasil foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 390 calories; 20.6 g fat; 49 g carbohydrates; 4.8 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
