Brazilian
Quindim
Glossy Brazilian yolk-and-coconut custards with a jewel-like top and a distinct chewy coconut base.
12 servings · 30 minutes prep · 45 minutes cook
Ingredients
Ingredients
- 1 1/3 cups granulated sugar, for the batter
- 2 tbsp granulated sugar, for coating the molds
- 1 1/3 cups unsweetened finely shredded coconut
- 1/2 cup unsweetened full-fat coconut milk, warmed
- 3 tbsp unsalted butter, melted and cooled, for the batter
- 2 tbsp unsalted butter, softened, for the molds
- 14 large egg yolks
- 1/4 tsp Diamond Crystal kosher salt
Directions
Mix and Rest the Batter
- Rub the coconut and batter sugar together with your fingertips until evenly moistened. Pour over the warm coconut milk, mix well, and rest for 15 minutes so the coconut hydrates.
- Pass the egg yolks through a fine-mesh sieve into the coconut mixture without pressing the membranes through. Add the batter butter and salt and stir gently with a silicone spatula until uniform without whipping in air. Cover and refrigerate for 2 hours.
Prepare the Molds and Portion
- Heat the oven to {{temperature:325°F}}. Coat twelve 4-ounce heatproof ramekins heavily with the mold butter, brushing upward along the sides. Divide the mold sugar among the molds and rotate to coat every buttered surface; tap out excess.
- Stir the rested batter slowly with the silicone spatula to redistribute the coconut. Divide it evenly among the molds, filling each about three-quarters full. Pop any surface bubbles with a skewer.
Bake in the Water Bath
- Set the molds in a deep roasting pan and place it on the middle oven rack. Pour in enough very hot water to reach halfway up the sides of the molds. Cover the pan loosely with foil and bake for 35 to 45 minutes, until the yellow custard is set at the edges, retains a slight central wobble, and reaches at least {{temperature:160°F}} at the center.
Chill and Unmold
- Remove the molds from the water bath and cool on a rack for 30 minutes. Refrigerate at least 2 hours until thoroughly cold and firm.
- Run a thin warm knife around each edge, dip the bottom of each mold in hot water for 5 seconds, and invert onto a plate in one confident motion. The glossy golden custard should release on top with a distinct tender coconut layer beneath.
