Coconut Quindim
A rich Brazilian-style coconut custard baked in a water bath until golden, then chilled and unmoulded.
- 4 hr 55 min
- 520 kcal
- Vegetarian
- Dessert
- Gluten-free
Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the oven to 180C/160C fan/gas 4.
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Step 2:
Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the softened butter.
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Step 3:
Sprinkle the ramekins with caster sugar to coat.
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Step 4:
In a medium bowl, press the egg yolks through a wire sieve.
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Step 5:
Mix the egg yolks with the coconut milk, sugar, desiccated coconut and vanilla extract.
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Step 6:
Pour the mixture into the ramekins.
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Step 7:
Place the ramekins in a large roasting tin in the oven.
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Step 8:
Pour water into the roasting tin until it comes three-quarters of the way up the ramekins, creating a bain-marie or water bath.
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Step 9:
Bake for 30-35 minutes, until the tops are golden.
30–35 min -
Step 10:
Remove the ramekins from the water and leave to cool for 5 minutes.
5 min -
Step 11:
Chill for 4 hours.
4 h -
Step 12:
Run a knife around the edge of each quindim.
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Step 13:
Place a plate on top and turn out the quindims to serve.
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