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.
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
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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.
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2
Whisk 10 large egg yolks with 1.5 cups granulated sugar in a large bowl until thick and pale yellow, about 2 minutes.
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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.
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4
Let the batter rest for 15 minutes so the coconut can absorb the liquid — this prevents it from floating to the top.
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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.
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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.
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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.