Brazilian quindim

PT1H30M

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Ingredients

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1
Mix 50g of the sugar with 150ml of the milk in a saucepan and bring to the boil. Once boiling, remove from the heat and pour over the coconut. Set aside for 2 hours
2
After 2 hours, whisk together the egg yolks and remaining 215g sugar before adding the salt, remaining 125g milk and lemon
3
Grease the dariole moulds with the butter and sprinkle over some caster sugar to coat. Tip out any excess sugar, then place a small layer of the soaked coconut into each mould
  • 1 knob of butter
4
Preheat the oven to 140°C/gas mark 1
5
Pour the liquid custard mix over the coconut bases - roughly 40g of mix in each mould, place in a bain marie and cook in the oven for 45 minutes, or until set
6
Remove from the oven, set aside to cool then run a small, sharp knife around the custards. Turn out onto plates and serve
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