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Loading...Quindins are small, glossy golden custards from Bahia, Brazil, made with just a handful of pantry staples. Sweet shredded coconut melts into a buttery, silky custard with a crackly caramelized top and a tender, fudgy base.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings8
Yield8 mini custards
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 16 gFat
- 10 gSaturated Fat
- 32 gCarbs
- 2 gFiber
- 28 gSugar
- 4 gProtein
- 45 mgSodium
- 95 mgPotassium
- 30 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the custards
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 6 large egg yolks
- 4 tbsp unsalted butter, melted and slightly cooled
- 1/2 tsp pure vanilla extract
- Pinch of fine sea salt
For the molds
- 2 tbsp granulated sugar (for coating)
- 1 tbsp unsalted butter, softened (for greasing)
Directions
- Preheat the oven to 350°F (175°C). Generously grease eight small custard molds or ramekins (about 1/3 cup capacity) with softened butter, then coat the inside with a thin layer of sugar, tapping out any excess.
- In a medium bowl, whisk the egg yolks with the sugar and salt until pale and slightly thickened, about 1 minute by hand.
- Stir in the melted butter and vanilla extract until smooth, then fold in the shredded coconut until evenly coated.
- Divide the mixture evenly among the prepared molds, filling each about three-quarters full, and place the molds in a deep baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the molds to create a bain-marie.
- Carefully transfer the pan to the oven and bake for 22 to 25 minutes, until the tops are deep golden brown and the centers are just set with a slight jiggle.
- Remove the molds from the water bath and let them cool on a rack for 10 minutes; the custards will firm up as they cool.
- Run a thin knife around the edge of each custard and carefully invert onto serving plates to unmold, golden side up.
Cook’s Notes
- Use room-temperature egg yolks so they blend smoothly with the butter without curdling.
- Unsweetened coconut is traditional; sweetened coconut will make the custards overly sugary and affect the texture.
- For the characteristic glossy top, do not cover the molds during baking; steam will ruin the caramelized crust.
- Serve slightly warm or at room temperature; chilling firms them into an almost fudge-like texture that Brazilians also love.
