Experience the authentic flavors of Brazil with this traditional Quindim recipe, a luscious dessert featuring the irresistible combination of egg yolks, sugar, and coconut. Simple yet elegant, Quindim boasts a smooth custard layer topped with a beautifully textured coconut crust, perfect for any occasion.

Ingredients

🥚 18 egg yolks
🍚 500g sugar
🥥 250g fresh grated coconut
🧈 Butter for greasing the mold
🧂 Granulated sugar for coating

Instructions

1- Prepare Ingredients:

• Carefully separate 18 egg yolks from the whites. Reserve the whites for another use.

2- Sieve Egg Yolks:

• Pass the egg yolks through a sieve into a mixing bowl using an orange silicone spatula to remove any membranes.

3- Combine Ingredients:

• Add 500g of sugar to the sieved yolks.
• Mix in 250g of fresh grated coconut and stir thoroughly with the spatula until well blended.

4- Prepare the Mold:

• Generously grease a Brinox metal ring mold (Bundt pan) with butter, then sprinkle evenly with granulated sugar to coat.

5- Pour and Rest:

• Pour the mixture into the prepared ring mold. Cover with aluminum foil and let it rest at room temperature for at least one hour.

6- Preheat and Set Up Bain-Marie:

• Preheat your Toastmaster toaster oven & broiler to 200°C (392°F).
• Place the covered ring mold in a larger black baking sheet or roasting pan. Fill the larger pan with hot water halfway up the sides of the mold to create a bain-marie.

7- Bake:

• Bake in the preheated oven for 1 hour and 20 minutes.

8- Cool and Chill:

• Remove from the oven and bain-marie. Allow the Quindim to cool completely, then refrigerate for several hours or overnight.

9- Unmold:

• To unmold, immerse the bottom of the mold in a tray of hot/boiling water for approximately two minutes. Invert the mold onto a serving plate.

Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Total Time: At least 6 hours including chilling
Servings: 8-10 people
Calories: ~250 kcal per serving
Protein: ~3g per serving
Fat: ~12g per serving
Carbohydrates: ~33g per serving
Equipment:

• Brinox metal ring mold (Bundt pan)
• Toastmaster toaster oven & broiler
• Mixing bowls
• Pink plastic sieve/strainer
• Orange silicone spatula
• Black baking sheet/roasting pan
• Stainless steel kettle for boiling water
• Aluminum foil
• Ceramic serving plate

Cooking Tips

• Sieving Egg Yolks: Crucial for a smooth custard texture, removing fibrous yolk parts.
• Resting Mixture: Encourages layers to form during baking.
• Bain-Marie: Ensures even cooking and prevents surface cracks.
• Unmolding: Heating the mold base gently facilitates clean release.

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Quindim