Brazilian Egg Yolk Custard with Coconut
This is a recipe for a Brazilian inspired recipe for egg yolk custard with coconut. This is so creamy and rich, a traditional dessert from Brazil.
Quindim is a popular Brazilian baked dessert made from sugar, eggs and coconut. It is extremely sweet (in most cases) and very much addictive.
Since quindins (plural for quindim) are very ready available in almost every corner…yes, literally every corner…I did not have the need to bake my own when living there…now that we do not have this treat around I decided to bake my own…and of course to the internet I go…I came across hundreds of recipes…mainly they all have the same ingredients, varying only in ratio. As mention above, quindins are extremely sweet, therefore my search for a “perfect” version of quindim was a big mission, I was looking for a recipe not overly sweet and at the same time without losing the magic of it…meaning, bright yellow color with an incredible creamy, sticky consistency. After comparing recipes and going through many calculations…I think I pretty much nailed it down.
One more thing…apparently, now days in Brazil it is very popular finding quindins with flavors, such as chocolate, apricot, passionfruit, walnut, coffee, pistachio, pineapple and so on…I yet have to try them, but from what I have seen, I think I will still go for the original one…
This is a very simple recipe, only 4 ingredients, and no especial machinery or technique. This recipe was inspired from here please feel free to double or triple (original) the recipe. You can bake it either in small muffin size mold or in pie pan. Please note that initially the coconut layer will be on top when pouring the batter, once baked, and flipped on a plat, the coconut layer will be on the bottom and the creamy dark yellow layer will be on the top.
- 5 egg yolks
- 17 g coconut (fresh or dry)
- 65 ml coconut milk
- 50 g sugar
- Butter and sugar for coating the pan
Preheat an oven to 350F
Prepare the pan (approximately 11 cm or 4 ½ in) by coating it with butter and sugar generously.
Pass the egg yolks through the strainer to remove all the membranes from the egg yolk/white.
Add sugar to the egg yolks and mix. Add the coconut and then the coconut milk. Mix until homogenous.
Pour the mixture into the prepared pan. Place the pan in a larger oven safe pan. Pour boiling water into the bottom of the larger pan to reach about half-way up the side of pan with the custard (bain-marie).
Bake in the preheated oven until slightly golden brown on top, about 30 minutes.
Let it cool completely before turning out onto a serving dish.
Refrigerate, serve cold.
If you enjoy this simple Brazilian dessert, you might want to check on Flan.