Go on a journey to Brazil with this delicious dessert ideal for a dinner party.
How to make the Brazilian quindim
The Brazilian quindim is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks, and ground coconut.
It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color.
Check out this recipe courtesy Great British Chefs.
What you need:
- 50g of desiccated coconut
- 265g of caster sugar, plus extra for coating
- 275g of milk
- 15 egg yolks
- 1 pinch of salt
- 1/2 lemon, juice only
- 1 knob of butter
- Mix 50g of the sugar with 150ml of the milk in a saucepan and bring to the boil. Once boiling, remove from the heat and pour over the coconut. Set aside for 2 hours.
- After 2 hours, whisk together the egg yolks and remaining 215g sugar before adding the salt, remaining 125g milk and lemon.
- Grease the dariole moulds with the butter and sprinkle over some caster sugar to coat. Tip out any excess sugar, then place a small layer of the soaked coconut into each mould.
- Preheat the oven to 140°C/gas mark 1.
- Pour the liquid custard mix over the coconut bases - roughly 40g of mix in each mould, place in a bain marie and cook in the oven for 45 minutes, or until set.
- Remove from the oven, set aside to cool then run a small, sharp knife around the custards. Turn out onto plates and serve.
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