Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 13 Times
Can be made ahead of time.
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Quindim
Cookbook
This sweet, creamy and very rich dessert is a popular party dish in Brazil.
Yield : Makes 4 servings
Prep Time : 15 mins
Cooking Time : 25–30 mins, plus chilling
Ingredients
- Melted butter, for the ramekins
- ½ cup sugar, plus more for the molds
- 4 large egg yolks
- ¼ cup canned coconut milk
- 2 tbsp desiccated coconut
- Grated fresh coconut, toasted, to serve
Special Equipment:
- Four 4 oz (120ml) ramekins
Directions
1. Preheat the oven to 350°F (180°C). Butter the insides of four 4 oz (120ml) ramekins and coat with sugar, tapping out the excess.
2. Whisk the sugar and egg yolks until light and creamy. Add the coconut milk and desiccated coconut; mix well. Divide among the ramekins. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides.
3. Bake for about 25 minutes, until set. Remove from the pan and cool briefly. Run a knife around the inside of each ramekin to loosen the custard. Invert onto individual dessert plates. Refrigerate until chilled, about 3 hours. Serve chilled.
Notes
Prepare ahead: The quindim can be refrigerated for up to 1 day before serving.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information does not include grated fresh coconut, to serve.
239 kcal
3 % daily value
0 % daily value
3 % daily value
64 mg
10 mg
3 g
30 g
0 g
32 g
217 mg
12 mg
7 g
12 g
6 % daily value
