Brazilian quindim
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Baked custard and desiccated coconut, soaked in sweetened milk, add up to a classic Brazilian dessert called quindim. Marcello Tully's recipe serves the treat in mini form, making a gorgeous petit four to serve at a party.
First published in 2015
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Ingredients
Metric
Imperial
- 50g of desiccated coconut
- 265g of caster sugar, plus extra for coating
- 275g of milk
- 15 egg yolks
- 1 pinch of salt
- 1/2 lemon, juice only
- 1 knob of butter
SAVE RECIPE
Equipment
- dariole mould (95ml capacity)
Method
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
- 50g of caster sugar
- 150g of milk
- 50g of desiccated coconut
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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