Quindim is a small baked custard of egg yolks, sugar, and grated coconut. It comes out of the mold bright yellow and shiny. The dish is from the Northeast, especially Bahia. After a churrasco it is already cold in the fridge. You turn the cups out when the last meat comes off.
Ingredients (12 muffin cups)
- 12 large egg yolks (gemas)
- 1 3/4 cups (350 g) sugar (açúcar)
- 2 cups (160 g) unsweetened shredded coconut (coco ralado seco)
- 2 tablespoons (30 g) unsalted butter (manteiga), melted, plus more for the tins
- 2 tablespoons (30 ml) water or unsweetened coconut milk
- Extra sugar for dusting the tins
Use unsweetened coconut. The sweet baking kind makes the cups too sticky. Save the whites for another day; this batter is yolks only.
Method
- Heat the oven to 350°F/ 180°C. Butter a 12-cup muffin tin well and dust each cup with sugar. Tap out the extra. Set the tin in a larger roasting pan; you will add hot water later.
- Stir the yolks and sugar until the sugar looks wet and the mix is thick. Stir gently so it stays dense, not foamy. Stir in the coconut, the melted butter, and the water.
- Let the batter sit 15 minutes so the coconut drinks some of the liquid. Spoon it into the cups, almost to the top.
- Pour hot water into the roasting pan until it comes halfway up the sides of the muffin tin. Bake until the tops are set and the edges are deep gold, 30 to 40 minutes. A knife in the center should come out almost clean.
- Cool in the tin. Chill at least 3 hours. Run a thin knife around each cup and turn them out onto a plate, shiny side up.
How you know it’s done
The tops are set, the edges are deep gold, and a knife in the center comes out almost clean.
After a churrasco
Bake them the day before. They have to be cold. Serve small, one or two cups per person, with cafezinho. They keep two days in the fridge, covered.
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