Cook and Scale
Quindim (Brazilian Coconut Custard)
6 servings · 55 min total
A glossy, golden Brazilian baked custard made from egg yolks, sugar, and coconut, silky inside with a caramelized top.
Ingredients
- 8 egg yolk
- 1 egg
- 200 g white sugar
- 100 g desiccated coconut
- 2 tbsp butter, melted
- 1 tbsp butter, for greasing
- 1 tbsp white sugar, for the molds
- 1 pinch salt
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the ramekins — Preheat the oven to 180°C (350°F). Grease six small ramekins with butter and dust with sugar.
- 2.
Whisk the custard base — Whisk the egg yolks and whole egg with the sugar and salt until well combined, then stir in the melted butter and desiccated coconut.
- 3.
Strain into the ramekins — Strain the mixture through a fine sieve to remove lumps, then pour into the prepared ramekins.
- 4.
Bake in a water bath — Bake in a water bath for 35-40 minutes until set and lightly golden on top. Cool completely before unmolding.