You can place some fresh raspberries around the custard and on top, as a decoration. They taste like heaven together!
Quindim – Brazilian Coconut Custard
Servings: 9
Preparation Time: 30 minutes
Ingredients:
- 1 cup filtered water
- 3/4 cup sugar
- 1 tablespoon vanilla extract or 1 vanilla bean, scrapped
- 1 tablespoon butter
- 12 egg yolks
- 1 cup dried unsweetened coconut
- boiled water for water bath
Directions:
Preheat oven to 350 degrees F.
Boil about 4 cups of water. Butter a regular size muffin pan with extra butter and dust with extra sugar. You will need to butter and dust with sugar just 9 molds, which is the amount of quindims you are getting with this recipe.
In a small saucepan, add water, sugar, vanilla extract or scrapped vanilla bean (add the bean to the water also) and bring to a boil. After it starts boiling, set the timer for 5 minutes. After the time has passed, remove the liquid from heat, remove the beans, if using, and strain the liquid to a medium bowl. Add butter and let it cool. Mix the egg yolks and the dried coconut and add this mixture to the cooled liquid. Mix well and pour about 3/4 full into the prepared muffin pans.
Prepare a water bath by pouring boiling water into a cooking sheet and setting the muffin pan on top. Bake for 22 minutes. Remove from oven and let it cool for 5 minutes. After 5 minutes, pass a knife or a spatula around the custards to loosen them a bit. Place another cooking sheet on top of the muffin pan and invert. The custards should come out easily. Enjoy this dessert at room temperature. They can be stored in the refrigerator for a few days if they last!
Recipe and photo submitted by Sirlei, Athens, OH.
