Quindim — coconut and egg-yolk custard
Glossy golden coconut custards baked in a water bath and unmoulded over their sugary base.
Active time25 min
Cooking1 h
Total2 hResting : 30 min
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Ingredients
- 30 g unsalted butter
- 25 g butter for the moulds
- 8 egg yolks
- 80 g sugar for the moulds
- 140 g full-fat coconut milk
- 70 g unsweetened shredded coconut
- 120 g sugar
Preparation
Separate the egg yolks from the whites. Mix the shredded coconut and coconut milk and stand for 5 min. Pass the yolks through a sieve and stir until homogeneous. Melt the unsalted butter gently. Blend the sugar, melted butter, coconut mixture and yolks for 2 min.
30 g unsalted butter8 egg yolks140 g full-fat coconut milk70 g unsweetened shredded coconut120 g sugar- mixing bowl
- spoon
- fine sieve
- saucepan
- blender
Preheat the oven to 175 °C. Use the butter and sugar labelled for the moulds to coat the ramekin bases and sides. Divide in the custard and stand for 10 min. Set the ramekins in a baking dish and add hot water halfway up their sides. Bake for about 50 min until set. Remove using oven gloves.
25 g butter for the moulds80 g sugar for the moulds- oven
- ramekins
- baking dish
- pastry brush
- oven gloves
Cool for at least 15 min. Carefully loosen the edges with a knife, then invert onto a serving dish.
- knife
- serving dish
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration