quarta-feira, 20 de outubro de 2010

Coconut Quindim



Quindim is a classic and traditional Brazilian dessert, one of those you find in every little corner of my gigantic home country. It is so simple to make that you can always trust that you will find a good version in a local bakery anywhere you go. When I was living at home I never baked quindins since they were one of my favorites to order in bakeries and restaurants. As an expatriate quindins became one of the desserts I crave the most and once in a while I simply must bake them myself.

Quindim
is a yolk only egg dessert with a dense and luscious texture and very easy to make. If properly baked it have a very sophisticated look once removed from pan. Besides you will need only three ingredients: yolks, sugar and coconut, can you believe it? You can use freshly grated coconut or dried coconut but it must definitely be unsweetened. When you look to a little dessert like this you can't imagine the simplicity behind it all.





Coconut Quindim

6 egg yolks (passed through a sieve)
6 tablespoons of sugar + to sprinkle on pans
6 tablespoons fresh grated coconut or desiccated unsweetened coconut
Butter for pans

How:

Heat oven to 180C/350F. Generously butter 8 to 10 mini muffin pans, sprinkle generously some sugar on buttered pans and set them aside. Pass six yolks through a sieve into a bowl, add six tablespoons of sugar and using a wire whisk whisk well to incorporate. Add six tablespoons of unsweetened grated coconut and whisk some more. Divide mixture in prepared pans and bake the quindins in a bain marie or double bath for 30 minutes or until the top of the quindins are golden. Remove from oven and let the quindins cool slightly before removing from pan but they should not cool completely because it will be pretty difficult to remove once they have cooled.


Makes 8 to 10 quindins depending on the size of the mini muffin cup you use. You can also make a big size version but you might need 10 to 12 yolks instead.


4 comentários:

figjamandlimecordial.com disse...

Oh I must try this! Firstly, because as you know we have a ridiculous number of fresh happy chicken eggs, and secondly because I've been looking for a cream-free dessert. Very exciting for me, C, as it's something completely new. Thank you!

Celia x

Claudia disse...

Celia,

This is a lovely dessert when baked in small pans but it looks very beautiful when baked in big rounded pans too, those "bundt" type for puddings or flans. The big version you can use 12-15 yolks and 12-15 tblspoons of sugar and coconut respectively.

The only secret is to never forget to pass the yolks through a sieve to avoid the strong smell of egg yolks and the double bath, of course, or it sticks to the bottom and doesn't come out from the pan with that yellow shine. You can add processed almonds of cashew nuts instead of coconut with you prefer.

Good luck!

C.

NoKitschProject disse...

Hi

I just read through the whole of your blog and I'm salivating badly.

A pleasure!

Mara disse...

I just want to say that I made this several months ago, and here are my thoughts about it:

- these are so easy to make
- these are delicious!

I have tried other quindim recipes, more complicated and not so tasty. This recipe is the best!

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