Brazil · South America
Quindim
A sun-bright yolk-and-coconut custard set by the gentlest bath.
Brazilian quindimcoconut egg custard
The Chemistry in This Bake
Baking the egg-yolk custard in a water bath so it sets gently without curdling.
Learn the full technique →Ingredients
- Egg yolks
- Sugar
- Shredded coconut
- Butter
- Coconut milk
- Water (for the bath)
Method
Whisk egg yolks with sugar until dissolved.
Stir in shredded coconut, coconut milk, and melted butter.
Pour into well-buttered small molds.
Set the molds in a deep baking dish and add hot water halfway up.
Bake at 175 °C for 40-45 minutes until just set with a slight wobble.
Chill, then unmold upside down so the glossy top faces up.