Quindim — Brazilian coconut-egg custards
Quindim is a small Brazilian custard: bright yellow, sweet, intensely egg-yolk-rich, with grated coconut, baked in small individual ramekins or in a larger ring mould. The deep yellow comes from many egg yolks; the texture is firmer than flan and softer than a baked custard.
i. Origin & history
Quindim is a Portuguese-influenced Brazilian sweet — Portuguese convent baking left a deep mark on Brazilian dessert culture. It is particularly associated with Bahia in northeastern Brazil.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 10 egg yolks
- 300 g sugar
- 100 g grated coconut
- 60 g unsalted butter, melted
- 2 tbsp wheat flour
- Pinch salt
iii. Method
- Heat oven to 160 °C. Butter 12 small ramekins generously; dust with sugar.
- Whisk yolks with sugar until fully combined (don't whip air in).
- Mix in coconut, melted butter, flour and salt.
- Pour through a sieve into the ramekins.
- Place ramekins in a bain-marie. Bake 35-40 min until just-set and the top is golden.
- Cool fully before turning out. The bottom (which becomes the top when inverted) has the deep golden caramelisation.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Quindão is the large ring-mould version. Quindim de Yayá is a specific Bahian version. Modern quindim sometimes adds passion fruit or coconut milk.
vi. Common questions
What is quindim?
Quindim is brazilian coconut-egg custards, from latin american cuisine. The deep yellow comes from many egg yolks; the texture is firmer than flan and softer than a baked custard
Where is quindim from?
Quindim is from the latin american dessert tradition; the recipe and history are detailed above.
How long does quindim keep?
See the storage note in the Quick facts panel: 3 days refrigerated.