EGG CUSTARD | QUINDIM | Brazilian Kitchen

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened flakes reduce sugar content while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor, while margarine is often less expensive.

Mix 250 grams of sugar, 0.5 cup coconut milk, and 125 grams of coconut in a bowl.

Add 30 grams of melted butter to the mixture and stir until uniform.

Cover the mixture with plastic wrap, ensuring it touches the surface, and set aside for one hour.

Crack 9 eggs and separate the yolks, being careful to check for bad eggs by smelling them.

Place the egg whites in a jar to freeze for later use.

Use a fork to pierce the yolk skin to help the contents flow out without any skin.

Grease the baking pots generously with butter and dust with sugar for shine.

Preheat the oven to 350°F (about 180°C).

Boil water in a separate pot for the water bath.

After one hour, mix the egg yolks into the coconut mixture and pour it into the greased baking pots.

Place the pots in a baking dish and fill the dish with boiling water halfway up the sides of the pots.

Bake in the preheated oven for 40 minutes, then check for doneness with a toothpick.

Once done, remove from the oven and let cool slightly before taking out of the molds.

Run a knife around the top edge of each quindim to loosen it from the mold.

If a quindim is stuck, you can heat the bottom slightly on the stovetop to help release it.

Let the quindim cool in the fridge for 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens