A bright yellow and decadent custard that is super popular in Brazil! It's delicious and easy to make too! Often baked in a cupcake pan, my Quindim is a recipe that I got from my mom and, technically, it should be called Quindão because it is baked in a large dish and served in slices. The crust forms naturally on the bottom and adds an extra layer of texture without any added work!
Background: Quindim has its origins in Portugal where sweets are commonly made of a mixture of egg yolks and sugar. The coconut was probably added during the 17th century by the African slaves (this explains the name of the dessert, which comes from the Bantu language). Portugal and some African regions have an enormous influence in Brazilian cuisine – and that is awesome!
- Butter, at room temperature (2/3 cup (160 ml) + 2 Tbsp for greasing pan)
- Unsweetened, shredded coconut flakes, (2 cups/580 ml)
- Sugar (2 cups/580ml + 2 Tbsp for baking pan)
- Egg yolks, at room temperature (12)
- Eggs, at room temperature (2)
Preheat oven to 350°F/180°C
Place butter, coconut flakes, sugar, egg yolks and eggs in a food processor or blender. Process until combined, about 1 minute.
Grease an 8-inch diameter baking dish with the 2 tablespoons butter.
My mom always uses a glass baking dish to make Quindim. I have tried using a non-stick metal baking dish, but I recommend the glass over the metal. It was easier to unmold and the texture of the dessert was a bit creamier.
Sprinkle the 2 tablespoons sugar all over dish. Shake the pan a few times so the sugar sticks to the butter evenly.
Tip the egg mixture into the baking pan. Place baking dish into a large tray filled up with approximately 1 ½ inch of warm water (Bain Marie).
Transfer tray and baking dish to the oven and bake, uncovered, until a toothpick inserted in center comes out clean – approximately 75 to 90 minutes.
Remove from oven and allow to come to a room temperature. Transfer to refrigerator and let sit for at least 6 hours.
Gently flip the custard onto a large round plate. When flipping the custard, leave the baking dish upside down over the plate for a few seconds if it doesn’t release right away. It should release soon. To be safe, you can also gently run a knife around the pan before unmolding.
Garnish with 2 tablespoons of coconut. Slice and serve chilled.
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