Quindim (Brazilian Coconut Egg Custards)

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Quindim is a Brazilian marriage of a rich eggy custard on top of a chewy coconut bottom

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Preheat oven to 350°F. Grease a 12-cup standard muffin tin with softened butter; set aside. Using a rubber spatula, press egg yolks through a fine wire-mesh strainer into a medium bowl; set aside.Stir together sugar, coconut, melted butter, and salt in a medium bowl. Gradually add egg yolks in 4 additions, stirring well after each addition. Whisk egg whites in a separate medium bowl until stiff peaks form, 1 to 2 minutes. Fold egg whites into coconut mixture.

Carefully transfer to preheated oven. Bake until quindim are set and tops are golden brown, 34 to 38 minutes. Carefully remove quindim from oven. Remove muffin tin from pan; leave water in pan, and set aside. Let quindim cool completely on a wire rack, about 1 hour. During last 10 minutes of cooling, return roasting pan with water to oven. Remove pan with water from oven. Run a small offset spatula around sides of each quindim to loosen from muffin tin.

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Honestly, I'm not a egg custard guy, but the 'chewy coconut crust' sounds amazing.

Yumm

Omg, quindim! 😍 I grew up eating it! One of my favorite Brazilian deserts!

Lovely version of the recipe. I'd add that coating the greased pan with sugar will form a syrup that prevents the quindins from sticking and makes their surface sparkle.

Colombian Quindim

Amo quindim. É um dos poucos doces que gosto.

Quindim with champagne is just genious!

quindim é top demais pqp

Nice one.

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