Quindim (Brazilian Coconut and Egg Yolk Custard)
In short: Small golden custards of egg yolks, sugar and coconut, baked in a water bath until glossy on top with a chewy coconut layer beneath. It takes about 1 h in total and makes 12 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 2 h 30 min
- Total
- 1 h
- Servings
- 12
- Difficulty
- Medium
- Calories
- 195 kcal
Quindim is a small, shiny, deep-yellow sweet found in every Brazilian bakery and at most celebrations. It is made from egg yolks, sugar, butter and coconut, baked in a water bath in little molds. As it bakes, the coconut rises to the top. When the quindim is unmolded, that layer becomes the chewy base under a smooth, glossy golden dome of custard.
Instructions
- Heat the oven to 180°C (350°F). Brush a 12-cup muffin tin or 12 small ramekins with butter and dust with sugar, tapping out the excess.
- Whisk the egg yolks and sugar gently until just combined. Avoid beating air into the mixture.
- Stir in the melted butter, coconut milk and coconut. Rest for 10 minutes so the coconut softens.
- Strain out any foam, then spoon the mixture into the molds, filling them nearly to the top.
- Set the molds in a deep roasting pan and pour hot water halfway up their sides. Bake for 35 to 40 minutes, until the tops are golden and the custards are set with a slight wobble.
- Cool in the water bath for 20 minutes, then refrigerate for at least 2 hours. Run a thin knife around each mold and turn the quindins out.
Tips
- Whisk gently and skim off any foam. Air bubbles leave holes in the custard and dull the shine.
- Fresh grated coconut is traditional, but unsweetened desiccated coconut works. If you only have sweetened coconut, cut the sugar by 40 g.
Questions and answers
Why does quindim have a shiny top?
The molds are greased and dusted with sugar, and the yolk custard sets against them. When unmolded, the side that touched the mold is smooth and glossy.
Why did my quindim bubble or crack?
Overbeating or too much heat. Whisk gently, bake in a water bath and keep the oven at 180°C (350°F).
How long does quindim keep?
Store it in a covered container in the fridge for up to 4 days. Let it sit at room temperature for 20 minutes before serving.
How long does it take to make Quindim (Brazilian Coconut and Egg Yolk Custard)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Quindim (Brazilian Coconut and Egg Yolk Custard)?
About 195 kcal per serving, with 3 g of protein, 19 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 195 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 19 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 25 mg |
Estimated values, calculated from the ingredients.
