QUINDIM - RECEITA ORIGINAL - CHEF PERTOT

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.

Grease individual ramekins with butter.

Sprinkle sugar in the greased ramekins to give a shine to the quindim.

Sift the egg yolks to remove the membrane.

Add the sifted egg yolks, sugar, and a pinch of salt into a bowl.

Mix gently until everything is incorporated, avoiding adding too much air.

Fill the ramekins with the mixture until half full.

Place the ramekins in a baking dish and fill the dish with hot water.

Bake in the oven at 180°C (356°F) until golden brown.

Once baked, run a knife around the edges of each ramekin to loosen the quindim.

Invert each ramekin onto a plate to release the quindim.

If desired, freeze the quindim uncovered and then transfer to a container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens