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Brazilian quindim


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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
After 2 hours, whisk together the egg yolks and remaining 215g sugar before adding the salt, remaining 125g milk and lemon
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
Preheat the oven to 140°C/gas mark 1
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
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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Brazilian quindim


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