Individual Brazilian Coconut Custards (Quindim)
The coconut rises to the top of the custard as this dessert bakes and becomes the bottom crust when the custards are flipped from the molds. When prepared in a ring mold and served in slices, this dessert is called quindão.
Serves: 12Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium
- 7 Tbsp. butter, divided
- 2 cups sugar, divided
- 12 egg yolks
- 1 1⁄2 cups finely grated fresh or frozen coconut
- 1⁄2 tsp. salt
- 1 tsp. fresh lime juice
- 1 tsp. vanilla or coconut flavoring
- Melt 2 tablespoons of the butter and use it to generously brush the insides of the 12 ramekins (4 ounces). Sprinkle 1⁄4 cup of the sugar over the buttered ramekins, and then turn them upside down to shake out the excess. Place the ramekins inside of a baking pan with 2-inch-high sides (such as a roasting pan).
- Preheat the oven to 350°F. Heat a kettle of water on the stove to almost boiling.
- Melt the remaining butter and place it in a large mixing bowl. Whisk the remaining sugar into the butter until well mixed. Add the egg yolks and whisk until smooth. Add the coconut, salt, lime juice, and vanilla and mix well.
- Divide the batter between the ramekins. Place the ramekins (inside the roasting pan) into the oven. Pour the hot water into the roasting pan, until the water comes halfway up the outside of the molds.
- Bake for about 15 minutes, or until the tops start to turn golden brown.
- Remove quindim from the oven and from the water bath and let cool for 10 minutes. Gently run a knife around the edges of the quindim while they are still warm and gently flip them out of the molds. Serve at room temperature.