Quindim
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The Tale of Quindim
Story updated
Quindim, a glossy egg yolk and coconut dessert, descends from Portuguese convent sweets, a tradition of egg-yolk-rich confections developed by nuns in Portugal and carried to colonial Brazil. Brazilian cooks adapted it with local coconut, turning an Old World convent recipe into a distinctly Brazilian treat.
Ingredients
Scale:· 8 servings
- 12 egg yolks
- 1 cup sugar
- 1 cup grated coconut (fresh or unsweetened dried)
- 2 tablespoons butter, melted
- 1 tablespoon butter, for greasing molds
Instructions
- 1Preheat the oven to 350°F (175°C) and grease small ramekins or a muffin tin generously with butter.
- 2Whisk the egg yolks and sugar together until well combined, then stir in the melted butter.
- 3Fold in the grated coconut until evenly distributed.
- 4Strain the mixture through a sieve for a smoother texture, then pour into the prepared molds.
- 5Place the molds in a baking pan filled with hot water (bain-marie).
- 6Bake for 35-40 minutes until set and the tops are golden.
- 7Let cool, then run a knife around the edges and unmold before serving.
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