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Loading...A glossy, golden-topped Brazilian coconut custard baked low and slow in a water bath. Silky yolks and fresh coconut melt into one rich, almost candy-like bite that defines the Bahian sweet table.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings8
Yield8 individual custards
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 17 gFat
- 11 gSaturated Fat
- 30 gCarbs
- 2 gFiber
- 27 gSugar
- 5 gProtein
- 55 mgSodium
- 165 mgPotassium
- 40 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the custard
- 8 large egg yolks
- 1 cup granulated sugar
- 1 1/2 cups unsweetened shredded coconut (fresh or desiccated)
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup whole milk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
For the molds
- 2 tablespoons softened unsalted butter
- 3 tablespoons granulated sugar
Directions
- Preheat the oven to 325°F (165°C) and set a kettle of water to boil. Lightly butter eight 1/2-cup ramekins or fluted silicone molds, then dust each with sugar, tapping out the excess so the inside is evenly coated with a thin sugary crust.
- In a blender or food processor, combine the egg yolks, sugar, shredded coconut, melted butter, milk, flour, vanilla, and salt. Pulse just until the coconut is finely chopped and the mixture looks smooth and homogenous, about 20 seconds.
- Strain the batter through a fine-mesh sieve into a large measuring cup or pitcher, pressing gently with a spatula. Discard any stringy bits of coconut left behind; this step is the secret to the silky, glossy interior.
- Divide the batter evenly among the prepared molds, filling each about three-quarters full. Place the molds in a deep roasting pan and set the pan on the oven rack.
- Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the molds. Bake for 35 to 40 minutes, until the tops are deep golden brown and set, but the centers still have a faint jiggle.
- Carefully lift the molds out of the water bath and transfer to a wire rack. Cool completely to room temperature, then chill for at least 2 hours so the custards firm up enough to unmold cleanly.
- To unmold, run a thin knife around the edge of each custard and invert onto a small plate, giving the mold a gentle shake so the glossy, caramelized top becomes the crown of the dessert.
Cook’s Notes
- Use fresh eggs at room temperature so the yolks whip into a silkier batter and bake more evenly.
- Do not skip the water bath; direct oven heat will crack the custards and dry out the coconut before the centers set.
- Quindim is done when the top is burnished bronze and a toothpick inserted near the edge (not the center) comes out clean; the middle should still wobble slightly.
- For an extra-glossy finish, brush the warm unmolded tops with a thin layer of apricot preserves or a touch of warmed honey.
- Cover and refrigerate leftovers for up to 3 days; serve chilled straight from the fridge for the firmest, fudgiest texture.
