Brazilian quindim

servings 12
1 hour 30 minutes

Ingredients

  • 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

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
2
After 2 hours, whisk together the egg yolks and remaining 215g sugar before adding the salt, remaining 125g milk and lemon
  • 15 egg yolks
  • 215g of caster sugar
  • 125g of milk
  • 1 pinch of salt
  • 1/2 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