Brazilian Coconut Quindim
Glossy, golden baked custards with an intensely rich yolk centre and toasted coconut crust.
Ingredients
2 tbsp butter, for greasing250g
10 egg yolks12 pack
100g caster sugar, plus extra for coating1kg
300ml coconut milk400ml
50g desiccated coconut200g
1 tsp vanilla extract38ml
Method
- 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.
- 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.
- 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.
- Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £3.13 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£7.90 est. · serves 4