Quindim

Method

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1. Heat the oven to 180°C / 350°F and boil a kettle. Brush 12 small moulds or ramekins of about 100 ml with butter and dust them with sugar.

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2. Stir the egg yolks and sugar together with a spoon until just combined. Do not whisk or you will make foam.

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3. Stir in the melted butter and the coconut. Leave for 10 minutes.

   Mark done Start 10 min timer

4. Divide the mixture between the moulds. Set them in a deep roasting tin and pour in boiling water to come halfway up the sides.

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5. Bake for 40 to 45 minutes, until set and lightly golden on top.

   Mark done Start 40 min timer

6. Lift the moulds out of the water and cool completely, at least 2 hours.

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7. Run a knife round each one and turn out onto a plate, coconut side up.

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Chef’s Tips

• Stir the yolks, do not whisk. Foam makes the surface pitted instead of glossy.
• Bake in a water bath so the custard cooks gently and stays smooth.
• Cool them completely before turning out. Warm quindim is too soft to unmould.

Pairing Suggestions

• A cup of strong coffee
• Fresh mango
• Whipped cream

Storage & Reheating

Keep in the fridge up to 4 days. Serve at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.