Coconut quindim
This brilliant yellow custard offers a smooth, glossy top and a chewy coconut base. It is a perfect example of Brazilian culinary history, where Portuguese convent sweets, heavy with egg yolks, met the abundant local coconut. This fusion creates the dessert's central appeal, a stunning contrast in textures born from a simple list of ingredients. The heavier desiccated coconut settles during the bake, forming a distinct crust beneath the silken custard for a truly unique structure in every bite.
Instructions
step 1 Heat oven to 180C/160C fan/gas 4.
Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter.
Sprinkle with the caster sugar to coat. step 2 In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla.
Pour into ramekins and place in a large roasting tin in the oven. step 3 Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim.
Bake for 30-35 mins until the tops are golden.
Take the ramekins out of the water and leave to cool for 5 mins. step 4 Chill for 4 hrs and then run a knife around the edge.
Place a plate on top and turn out the quindims to serve..
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