unshine on a plate? That’s Quindim, a delightful Brazilian dessert that bursts with flavor and tradition. Made with a simple trinity of ingredients – egg yolks, sugar, and the vibrant kiss of grated coconut – Quindim isn’t just a dessert, it’s an experience.
This delectable treat traces its roots back to Portugal, where a similar dessert called Brisa-do-Lis tickled taste buds. But the ingenious Brazilians put their own spin on it. Instead of relying on almonds, they embraced the bounty of their land, incorporating the rich, nutty flavor of grated coconut. This simple switch transformed Quindim, giving it its signature texture and a flavor profile that’s both sweet and subtly nutty.
Quindim’s versatility adds to its charm. Craving a quick pick-me-up or a sweet ending to a meal? Individual servings baked in small tart molds offer the perfect portion control. Yearning for a centerpiece to share with loved ones? Bake Quindim in a larger pudding mold, and it transforms into quindão, a dessert meant for joyful gatherings.
No matter the size, Quindim is guaranteed to tantalize your taste buds. The rich flavor, a result of the generous use of egg yolks, is balanced beautifully by the sweetness of the sugar. But the star of the show is the texture. Each bite offers a delightful contrast – a smooth, almost custard-like center gives way to a slightly chewy coconut bottom, creating a textural symphony that keeps you coming back for more.
Quindim is more than just a dessert; it’s a taste of Brazil. Simple ingredients come together to create a symphony of flavors and textures, a testament to the resourcefulness and creativity of Brazilian cuisine. So next time you’re looking for a taste of sunshine, ditch the ordinary and embrace the delightful world of Quindim.
Ingredients:
- 12 egg yolks, sieved
- 12 tablespoons (180 ml / ¾ cup) sugar
- 12 tablespoons (75 g / 2 ½ oz) fresh grated coconut
Instructions:
- In a bowl, mix all the ingredients with a wooden spoon until well combined.
- Grease quindim molds with butter and sugar. Pour the mixture into the molds.
- Bake in a preheated oven at 350 °F (180 °C) in a water bath for about 40 minutes.
- Test with a toothpick. If it comes out clean, it is ready.
- Let cool slightly before unmolding (the right time to unmold is when it is neither too hot nor too cold). Refrigerate to chill.
Tips:
- For a smoother texture, you can strain the egg yolk mixture before adding the other ingredients.
- To prevent from cracking, bake it in a water bath.
- You can use a muffin tin or ramekins.
- Quindim can be stored in the refrigerator for up to 3 days.
