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How to make the Brazilian quindim

The Brazilian quindim is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks, and ground coconut.

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Go on a journey to Brazil with this delicious dessert ideal for a dinner party.

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:

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  • 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

Directions:

  • 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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