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Quindim (Coconut Egg Yolk Custard)

A silky Brazilian custard with a jewel-like glossy top and a tender coconut base, made from egg yolks, sugar, butter, and shredded coconut baked in a water bath. The brilliant golden color comes entirely from the egg yolks.

70 minMediumServes 8260 cal/serving

BrazilianDessertOvenVegetarianLow CarbGluten-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 10 large egg yolks
  • 1.5 cups granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1.5 cups sweetened shredded coconut
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 2 tsp softened butter (for greasing)
  • 2 tbsp granulated sugar (for dusting pans)

Instructions

  1. 1

    Preheat the oven to 325°F (165°C). Generously grease 8 individual ramekins or a standard 12-cup muffin tin with 2 tsp softened butter (for greasing), then dust each cup with 2 tbsp granulated sugar (for dusting pans), tapping out the excess.

  2. 2

    Whisk 10 large egg yolks with 1.5 cups granulated sugar in a large bowl until thick and pale yellow, about 2 minutes.

  3. 3

    Stir in 1/4 cup melted unsalted butter, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/8 tsp fine sea salt until combined. Fold in 1.5 cups sweetened shredded coconut.

  4. 4

    Let the batter rest for 15 minutes so the coconut can absorb the liquid - this prevents it from floating to the top.

  5. 5

    Divide the batter evenly among the prepared cups, filling about three-quarters full. Place the cups in a deep baking pan and pour enough hot water into the pan to come halfway up the sides of the cups.

  6. 6

    Bake for 35 to 40 minutes until the tops are golden and the centers are just set with a slight jiggle. Remove the cups from the water bath and let cool completely at room temperature, then refrigerate for at least 2 hours.

  7. 7

    To unmold, run a thin knife around the edge of each cup and invert onto a serving plate. The glossy golden custard top will be facing up. Serve chilled.

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Questions

What is Quindim (Coconut Egg Yolk Custard)?

A silky Brazilian custard with a jewel-like glossy top and a tender coconut base, made from egg yolks, sugar, butter, and shredded coconut baked in a water bath. The brilliant golden color comes entirely from the egg yolks. This reference files it under Brazilian dessert: made in the oven, rated medium and about 70 minutes start to finish.

What oven temperature does Quindim (Coconut Egg Yolk Custard) need?

For Quindim (Coconut Egg Yolk Custard), the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 40 minutes, in step 6.

Why does Quindim (Coconut Egg Yolk Custard) bake in a water bath?

Step 6 reads: "Remove the cups from the water bath and let cool completely at room temperature, then refrigerate for at least 2 hours." The water holds the outside of the dish at a gentle, even temperature, so the custard sets without curdling or cracking. Step 6 sets it up; use hot tap water, not boiling.

Can I make Quindim (Coconut Egg Yolk Custard) dairy-free?

Yes. The dairy in Quindim (Coconut Egg Yolk Custard) is 1/4 cup unsalted butter, melted, 1/2 cup whole milk, 2 tsp softened butter (for greasing). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Quindim (Coconut Egg Yolk Custard) vegan?

No, though it is vegetarian. What keeps it from vegan is 1/4 cup unsalted butter, melted, 1/2 cup whole milk, 2 tsp softened butter (for greasing) and 10 large egg yolks. For fully plant-based entries, see the vegan dessert collection.

How many carbs are in Quindim (Coconut Egg Yolk Custard)?

One serving (the recipe makes 8) has 11 g of carbohydrate in about 260 calories, with 8 g protein and 8 g fat, plus 1 g fiber and 170 mg sodium. The figures are estimates computed from the ingredient list.

How long does Quindim (Coconut Egg Yolk Custard) keep?

Store Quindim (Coconut Egg Yolk Custard) airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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