📝 About This Recipe
A jewel of Brazilian confectionery, Quindim is a brilliant yellow custard characterized by its glossy, glass-like surface and a chewy, toasted coconut base. Rooted in Portuguese egg-based pastry traditions and transformed by African culinary influences in colonial Bahia, this dessert offers a striking contrast of textures. Each bite delivers a rich, velvety sweetness that melts on the tongue, followed by the tropical crunch of shredded coconut.
🥗 Ingredients
The Custard Base
- 12 Large egg yolks (passed through a fine-mesh sieve to remove the membrane)
- 1 1/2 cups Granulated sugar (extra fine works best)
- 1 cup Unsweetened shredded coconut (finely grated, preferably fresh or high-quality dried)
- 1/2 cup Full-fat coconut milk (shaken well before measuring)
- 2 tablespoons Unsalted butter (melted and cooled slightly)
- 1 teaspoon Vanilla extract (optional, for a modern aromatic touch)
- 1 pinch Salt (to balance the sweetness)
For the Molds (The Gloss Secret)
- 2 tablespoons Unsalted butter (softened for greasing)
- 1/4 cup Granulated sugar (for coating the molds)
For the Water Bath
- 4-6 cups Boiling water (as needed to fill the roasting pan)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and place a kettle of water on to boil for the bain-marie (water bath).
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2
Generously grease 12 mini-bundt molds or ramekins with softened butter. Sprinkle granulated sugar into each mold, tapping and rotating them until the interiors are completely coated. Shake out the excess sugar; this step is crucial for achieving the signature Quindim shine.
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3
Sieve the 12 egg yolks through a fine-mesh strainer into a large mixing bowl. Do not press the yolks through; let them drip naturally to ensure the thin membrane (which causes a 'fishy' smell) is left behind.
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4
Add the 1 1/2 cups of sugar to the sieved yolks. Using a whisk or a wooden spoon, stir gently until combined. Avoid whisking vigorously to prevent air bubbles from forming.
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5
In a separate small bowl, mix the shredded coconut with the coconut milk. Let it sit for 5 minutes to allow the coconut to rehydrate and soften.
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6
Pour the coconut mixture into the egg yolk and sugar mixture. Add the melted butter, vanilla extract, and a pinch of salt.
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7
Stir everything together until smooth and uniform. Let the batter rest for 15-20 minutes. This allows the coconut to naturally rise to the top (which will become the bottom crust once inverted).
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8
Give the batter one gentle final stir and pour it into the prepared molds, filling them about 3/4 of the way full.
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9
Place the molds into a large, deep roasting pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the molds.
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10
Carefully transfer the pan to the oven. Bake for 50-60 minutes, or until the tops feel firm to a light touch and are a golden-brown color.
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11
Remove the molds from the water bath and let them cool completely at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight.
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12
To unmold, run a thin knife carefully around the edges. Briefly dip the bottom of the mold in hot water for 10 seconds to loosen the sugar, then invert onto a serving plate. The Quindim should slide out, revealing a glossy, brilliant yellow top.
💡 Chef's Tips
Always sieve your egg yolks; this is the secret to a smooth, odorless custard. Never whisk the batter too hard—incorporating air will cause the custard to lose its dense, silky texture. Ensure the molds are heavily buttered and sugared to create that iconic 'mirror' finish. If using dried coconut, make sure it is unsweetened; otherwise, the dessert will be cloying. Quindim is best served cold, as the flavors and textures stabilize after a night in the fridge.
🍽️ Serving Suggestions
Serve with a strong cup of Brazilian 'cafezinho' (sweet espresso) to balance the richness. Pair with fresh tropical fruits like passion fruit or acidic berries to cut through the sweetness. A dollop of lightly whipped unsweetened cream on the side adds a lovely airy contrast. For a formal presentation, garnish the plate with a few mint leaves and toasted coconut flakes.