Brazilian Quindins (Egg Yolk and Coconut Custard)

Name: Brazilian Quindins (Egg Yolk and Coconut Custard)
Total time: 6600 s
Yield: 8 servings
Ingredients: 5 egg yolks; 2 eggs; 9/10 cup sugar; 1 tablespoon butter; 5/8 pint grated coconut; 9/16 jigger water; butter; sugar

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Brazilian Quindins (Egg Yolk and Coconut Custard)

8Ingredients

270Calories

110Minutes

Description

Quindin is a popular baked Brazilian dessert typically made from a mixture of sugar, egg yolks, and coconut. This recipe for Brazilian Quindins follows the traditional recipe and preparation technique resulting in a creamy tropical coconut custard with a vibrant yellow color. Be sure to bake the custard ramekins in a water bath to obtain the right texture for the custard. Step by step instructions will walk you through the process of making the perfect custard.

Ingredients

servings:

5 egg yolks
2 eggs
180 grams sugar
1 tablespoon butter
100 grams grated coconut
30 grams water
butter
sugar

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Directions

1Preheat the oven to 150 Celsius.
2Mix the coconut with the water and set aside.
3Mix together the eggs, yolks, and sugar until the sugar dissolves. Add the coconut mixture and mix well. Set aside for 1 hour.
4Butter the ramekins with butter and sprinkle with sugar. Fill with the custard mixture.
5Boil water and pour into a baking dish with tall sides. Place the ramekins into the baking dish. The water should reach half way up the sides of the ramekins.
6Bake for 35-40 minutes until firm in the middle. Remove from oven and cool before carefully removing from ramekins and serving.

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