Quindim is a deliciously rich and traditional Brazilian dessert with a custard-like consistency, known for its bright yellow color and glossy finish. The smooth custard and subtle texture from grated coconut make it a unique treat that's sure to impress. This recipe guides you through creating a perfect Quindim using simple ingredients and techniques.
Ingredients
🥚 250g egg yolks (approximately 11 large eggs, after sieving)
🍬 200g refined sugar
🥥 100ml coconut milk
🥥 50g grated coconut
💧 50ml water
🧈 Margarine (for greasing the mold)
🍬 Sugar (for dusting the greased mold)
🍯 Honey (small amount for drizzling in the mold)
⚖️ No specific brands for ingredients are specified
Instructions
1- Prepare the Mold:
- Grease a flan mold (bundt pan with a central tube) with margarine.
- Dust it generously with sugar, ensuring even coverage.
2- Drizzle Honey for Shine:
- Pour a small amount of honey, about a teaspoon or two, into the mold.
- This creates a caramel-like glossy finish on the top once the dessert is inverted.
3- Prepare Egg Yolks:
- Carefully separate 250g of egg yolks (from about 11 large eggs).
- Pass them through a sieve, ensuring only the yolks pass through, leaving the membranes behind.
4- Combine Ingredients:
- In a large mixing bowl, combine the sieved egg yolks, 200g of refined sugar, 100ml of coconut milk, 50ml of water, and 50g of grated coconut.
- Stir thoroughly with a spatula to create a smooth batter.
5- Pour into Mold:
- Carefully pour the batter into the prepared mold, ensuring even distribution.
6- Set Up Bain-Marie:
- Place your mold in a larger baking dish.
- Pour hot water from a kettle into the dish, filling until it reaches halfway up the sides of the flan mold.
7- Bake:
- Preheat your oven to 180°C (356°F).
- Place the water-filled baking dish with the mold inside the oven.
- Bake for 45 minutes to 1 hour in an electric oven (up to 1 hour 20 minutes for a gas oven).
8- Cool and Chill:
- Remove from the oven and let the Quindim cool down.
- For the best taste and texture, chill the dessert in the refrigerator for a few hours or overnight before unmolding and serving.
Prep Time: Approximately 15 minutes
Cook Time: 45 minutes to 1 hour (electric oven) or up to 1 hour 20 minutes (gas oven)
Total Time: 1 hour to 1 hour 35 minutes
Servings: Approximately 8-10
Equipment:
- Flan mold/Bundt pan (metal with central tube)
- Larger baking dish for bain-marie
- Kettle (for heating water)
- Electric oven (built-in)
- Large and small mixing bowls
- Spatula
- Sieve/Strainer
- Measuring jug
- Digital Scale
- KitchenAid Stand Mixer
Cooking Tips
- Egg Yolks: Ensure proper sieving of the egg yolks to prevent the custard from having a sulfurous smell or an uneven texture.
- Water Bath: Baking in a bain-marie secures even cooking, preventing the custard from cracking.
- Chilling: Cooling the dessert in the fridge enhances its texture and flavor profile.
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