Quindim
Bright yellow, rich, and intensely flavored coconut egg custard from Bahia, Brazil. Quindim is a classic dessert known for its glossy, caramelized top and tender, custard-like interior.
🧂 Ingredients
- 10 Egg yolks(Ensure yolks are at room temperature for easier mixing.)
- 2 cups Granulated sugar(Divided: 1.5 cups for the custard and 0.5 cups for caramelizing the molds.)
- 1 cup Unsweetened desiccated coconut(Fine or medium desiccated coconut works best. Avoid sweetened coconut.)
- 1 tablespoon Unsalted butter(Melted, for greasing the molds.)
- 1/4 cup Water(For the caramel.)
👨🍳 Instructions
- 1
Prepare the caramel: In a small saucepan, combine 0.5 cup of the sugar with 1/4 cup of water. Heat over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and the mixture turns a deep amber color. This should take about 5-8 minutes. Immediately pour the hot caramel into each of the 12 individual ramekins or a large fluted mold, tilting to coat the bottom evenly. Be very careful as the caramel is extremely hot. Set aside to cool and harden.
⏱️ 10 minutes - 2
Prepare the custard base: In a large bowl, whisk the egg yolks with 1.5 cups of granulated sugar. Continue whisking vigorously for about 5-7 minutes, or until the mixture becomes pale yellow, thick, and forms ribbons when the whisk is lifted. This process incorporates air and helps achieve a smooth custard texture.
⏱️ 7 minutes - 3
Gently fold in the desiccated coconut into the egg yolk and sugar mixture. Mix until just combined; do not overmix. The mixture will be thick.
⏱️ 3 minutes - 4
Grease the ramekins: Lightly brush the inside of each caramel-lined ramekin with melted butter. This helps prevent sticking and adds a subtle richness.
⏱️ 2 minutes - 5
Fill the molds: Carefully spoon the coconut custard mixture into the prepared, caramel-lined ramekins, filling them almost to the top. The mixture will seem quite full.
⏱️ 3 minutes - 6
Prepare the water bath (bain-marie): Preheat your oven to 160°C (325°F). Place the filled ramekins into a larger baking pan. Carefully pour hot water into the larger pan, ensuring the water comes about halfway up the sides of the ramekins. This gentle cooking method ensures the custards cook evenly and prevents them from cracking or becoming rubbery.
⏱️ 5 minutes - 7
Bake the quindim: Carefully transfer the baking pan with the water bath and ramekins to the preheated oven. Bake for 50-60 minutes, or until the custards are set. They should be firm to the touch but still have a slight wobble in the center. A knife inserted near the center should come out clean.
⏱️ 50-60 minutes - 8
Cool and chill: Remove the baking pan from the oven. Carefully lift the ramekins out of the water bath and place them on a wire rack to cool completely to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling is crucial for the custards to firm up properly and for the caramel to become a sauce.
⏱️ 2 hours minimum (chilling) - 9
Unmold and serve: To unmold, run a thin knife or offset spatula around the edge of each quindim. Invert each ramekin onto a serving plate, allowing the caramel sauce to drizzle over the custard. Serve chilled.
⏱️ 5 minutes
💡 Pro Tips
- ✓The vibrant yellow color comes from the egg yolks; using fresh, high-quality yolks is recommended.
- ✓Ensure the caramel is deep amber but not burnt, as burnt caramel will taste bitter.
- ✓The water bath is essential for a smooth, creamy texture. Do not skip this step.
- ✓Quindim is very rich and decadent, so small servings are usually sufficient.
- ✓This dessert has roots in Portuguese-African culinary traditions, brought to Brazil during the colonial era.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Quindão: A larger version baked in a single large mold, similar to a bundt cake.
- Add a pinch of salt to the custard mixture to enhance the flavors.
- Infuse the coconut milk (if using instead of desiccated coconut) with a vanilla bean or citrus zest for added aroma.