Quindim (Brazilian Coconut Egg Custard)
Quindim is a type of Brazilian baked coconut custard with a bright yellow color due to the number of egg yolks used. It is made with only 5 ingredients and baked in less than 30 minutes. This dessert is custardy, sweet, and delicious!
Servings 12 quindins
Cost $ 0.50 each
- Unsalted butter or cooking spray and sugar for the mold or tin
- 12 large egg yolks at room temperature
- 2 oz shredded coconut or 50 grams (for KETO, use unsweetened coconut flakes; otherwise, use the sweetened type)
- 6.75 fl. oz coconut milk or 200 ml (About 3/4 cup plus 2 Tbsp)
- 1 cup sugar FOR KETO, use monkey fruit (about 1 1/2 cups)
- 1 teaspoon orange liqueur or vanilla extract OPTIONAL
Preheat oven to 350 °F (180 °F). Grease with butter (or butter-flavor cooking spray) a 12 standard muffin tin or a 6-inch (15 cm) ring mold pan, and sprinkled with sugar (both bottom and sides). Reserve.
Pass the yolks through a sieve to remove their skin. Then, in a large bowl, whisk together the egg yolks, both coconut milk and flakes, sugar, and also the liqueur/extract if desired until mixture is homogeneous. Pour into the prepared pan, about ¾ full.
Bake for 25-30 minutes (muffin tin) or 50-60 minutes (medium ring mold pan for quindão) in a bain-marie, or until top is set and a toothpick inserted into the center comes out clean. For the bain-marie, place the pan in a larger pan with boiling water. Make sure water comes halfway up the side of the quindim pan.
Remove from the oven and let the pan cool down a bit on a rack, about 5 minutes. Place a baking sheet (for quindins) or a platter (for quindão) over the tin or the ring pan and invert the warm custard onto it. It is crucial not to unmold the custard hot, because it will break, or cold, because it will not leave the pan easily. If needed, run a small knife gently around the edges to help unmold the custard. The coconut "crust" will be on the bottom of the dessert once inverted onto a plate.
Let cool down completely and chill in the fridge. Serve chilled by itself or garnished with fresh mint leaves or a dash of grated coconut!
** FOR THE KETO VERSION, each quindim would have 122 calories and 2 g NET CARBS.
Make-Ahead and Storage
The glistening top (a sign of fresh quindins) will start to disappear after a day. But you can make the dessert ahead and consume up to 3-4 days. Store in an airtight container in the fridge. Do not freeze it; otherwise, this will alter its custardy or creamy texture.
- Before baking quindim, some make it by mixing all the ingredients by hand, while others blend them in a blender -- called in Brazil ‘quindim de liquidificador’ (kitchen blender quindim). As with any custard, ingredients should preferably be mixed by hand to avoid incorporating too much air into the custard.
- The preferred cooking method for cooking quindim, as for any baked custard, is bain-marie (water bath), since this method cooks the dessert gently and evenly. But some bake it in the oven by simply placing the pan on the middle oven rack, just as if one were baking a cake or cupcakes.
- Passing egg yolks through a sieve is the best way to remove their skin and remove the strong flavor of eggs, resulting also in a more refined treat.
- Use boiling water for the bain-marie and fill the larger pan with water that comes up halfway up the side of the quindin pan or molds.
- Quindim is a naturally gluten-free dessert that can also be keto if you use sweetener as a replacement for sugar.
- SUBSTITUTION: Warm water (same amount as coconut milk) and softened unsalted butter (about 2 tbsp) give the dessert a more glistening surface while coconut milk makes a more flavorful treat. Choose either water/butter OR coconut milk to make quindim!
Calories: 186kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 195mg | Sodium: 13mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 260IU | Calcium: 27mg | Iron: 1mg
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