Quindim
A dessert from north-eastern Brazil, associated above all with Bahia, where the Portuguese tradition of egg-yolk sweets met coconut. It is egg yolks, sugar, butter and grated coconut baked in a water bath in small moulds. Turned out, the top is glossy, deep yellow and smooth as jelly, while the base is a layer of coconut, which floats to the surface during baking. The flavour is very sweet, eggy and coconutty — a dessert of a few bites, served chilled.
Your own work in that: 0 min.
- Making the mixture 20 min
- Resting the mixture 10 min
- Baking in a water bath 40 min
- Cooling 30 min
- Chilling 60 min
Step by step
0 / 8 donePrepare the moulds
Heat the oven to 180°C. Butter 12 small tartlet or muffin moulds (metal or silicone) and coat with sugar, tipping out the excess.
Ingredients: 15 g butter · 2 tbsp sugar · 1000 ml boiling water for the water bath
Sieve the yolks
Push the yolks through a fine sieve into a bowl with the sugar. The sieve catches the membranes and chalazae, so the quindim comes out perfectly smooth.
Ingredients: 12 pcs egg yolks · 250 g sugar · 100 g desiccated coconut · 30 g butter, melted
Through a sieve — silky smooth.Mix, do not whisk
Stir the yolks and sugar together gently with a spoon until the sugar starts to dissolve. Do not whisk — air bubbles leave holes on the surface.
Ingredients: 12 pcs egg yolks · 250 g sugar · 100 g desiccated coconut · 30 g butter, melted
Add butter and coconut
Stir in the melted, slightly cooled butter and the coconut. Leave the mixture 10 minutes so the coconut soaks.
Ingredients: 12 pcs egg yolks · 250 g sugar · 100 g desiccated coconut · 30 g butter, melted
Fill the moulds
Stir the mixture and divide it evenly between the 12 moulds — in muffin moulds it comes about halfway up. Stand the moulds in a roasting tin and pour in boiling water halfway up their sides.
Ingredients: 15 g butter · 2 tbsp sugar · 1000 ml boiling water for the water bath
A water bath halfway up the moulds.Bake in the water bath
Bake 35–40 minutes until the tops are set and lightly golden and a skewer comes out clean. Meanwhile the coconut floats up to form the base.
Ingredients: 12 pcs egg yolks · 250 g sugar · 100 g desiccated coconut · 30 g butter, melted
Turn out
Lift the moulds out of the water and cool 30 minutes. Run a thin knife round the edges and turn the quindim onto a plate — glossy side up.
Ingredients: 12 pcs egg yolks · 250 g sugar · 100 g desiccated coconut · 30 g butter, melted
Turned out, the top shines like jelly.Chill
Refrigerate an hour. Serve chilled, in paper cases.
Ingredients: 12 pcs egg yolks · 250 g sugar · 100 g desiccated coconut · 30 g butter, melted
Before you start
What to do with the whites
Use the 12 whites for meringues, coconut macaroons or île flottante. Whites also freeze for 3 months in a sealed container.
One large mould
Quindim can be baked in a 20 cm ring mould — then it is called quindão and bakes 60–70 minutes in a water bath.
Storage
Quindim keeps 3 days in the fridge, covered. Do not freeze it — thawed, it loses its shine and smooth texture.
