Quindim (Brazilian Coconut and Egg Yolk Custard)
Why this recipe works
- Gentle baking: Baking the custards in a water bath helps the yolk-rich mixture set evenly without turning rubbery.
- Silky custard: Hydrating the coconut in warm milk softens its texture, while straining the mixture helps create a smoother finish.
- Easy to serve ahead: Quindim chills well and can be kept covered in the fridge, then unmoulded just before serving for the cleanest presentation.
Get the most out of this recipe
Timing notes
- Chill before unmoulding: The custards need time to firm up after baking, so chill them before turning out for a neater shape.
- Best serving temperature: Serve chilled or at cool room temperature; too warm, and the custard will be softer and harder to unmould cleanly.
- Cool briefly first: Let the ramekins stand out of the water bath before chilling so the custard settles without sudden temperature shock.
Texture tips
- Keep the mixture smooth: Whisk only until combined and avoid incorporating excess air, which can create bubbles in the baked custard.
- Look for a slight wobble: Remove the custards when the centres are just set with a gentle wobble; they will continue to firm as they cool.
- Strain before baking: Passing the custard through a sieve removes firmer egg strands and helps the finished quindim unmould more cleanly.
Ingredient notes
- Use egg yolks carefully: The yolks provide the colour, richness and set, so combine them gently rather than whisking vigorously.
- Coconut affects the set: Desiccated coconut gives quindim its characteristic texture; coconut milk can deepen the flavour and make the custard slightly firmer.
- Caramel colour matters: A deep amber caramel gives the dessert its glossy top and gentle bitterness, balancing the sweetness of the custard.
Common mistakes
- Do not take the caramel too far: Once the caramel reaches deep amber, divide it between the ramekins quickly before it darkens further and tastes bitter.
- Use gentle oven heat: The custards are baked at 160°C (320°F) so they set slowly; higher heat can make the texture coarse.
- Avoid unmoulding too soon: Turning out the custards before they have chilled can cause them to slump or break.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Put 4 ramekins in a deep roasting tin and boil a kettle.
- Melt the butter and use a little to grease the ramekins. Tip 120 g of the caster sugar into a small saucepan with 2 tbsp water and heat gently until dissolved, then boil until deep amber. Quickly divide the caramel between the ramekins and swirl to coat the bases.
- Warm the milk until just steaming, then pour it over the desiccated coconut in a mixing bowl. Stir and leave for 10 minutes to hydrate.
- Whisk the egg yolks with the remaining caster sugar and the vanilla extract just until combined, without incorporating lots of air. Stir in the coconut mixture and the remaining melted butter. Strain the mixture through a sieve into a jug, pressing gently to help it through.
- Pour the custard into the caramel-lined ramekins. Pour hot water from the kettle into the roasting tin to come halfway up the sides of the ramekins. Bake for 30 to 35 minutes, until the centres are just set with a slight wobble.
- Lift the ramekins out of the water bath and cool for 10 minutes, then chill for at least 30 minutes. To unmould, run a thin knife around the edge and invert onto plates, letting the caramel flow over the top. Serve chilled or at cool room temperature.
Recipe notes
Tips
- For the glossiest finish, avoid whisking in air: stir the custard gently and strain before baking.
- If the caramel starts to seize when you pour it, keep swirling the ramekin; it will soften again as it warms.
- Egg-based desserts should be avoided by anyone who is pregnant, elderly, very young, or immunocompromised unless you use pasteurised egg yolks.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Whole milk with coconut milk for an even stronger coconut flavour and a slightly firmer set.
Storage
- Refrigerate up to 3 days
- Keep the quindim covered in the fridge and unmould just before serving for the neatest finish. If already unmoulded, store in a shallow container and spoon any caramel back over before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (20min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Eggs Milk
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