Simple Egg Custard Recipe - Make Brazilian Quindim Today

Get ready to transport your taste buds straight to the sunny beaches of Brazil with a dessert that's as vibrant as a carnival parade: Delightful Brazilian Quindim! If you're looking for a truly simple egg custard recipe that delivers big on flavor with minimal fuss, you've found your golden ticket. Quindim (pronounced "keen-jeem") is a dazzling, bright yellow baked custard, a true gem of Brazilian cuisine. Its roots trace back to Portuguese convents, where nuns used egg whites to starch their habits, leaving them with an abundance of yolks. These yolks, combined with sugar and grated coconut, evolved into this irresistible treat.
Quindim isn't just a dessert; it's a celebration of simplicity and rich, tropical flavors. It's renowned for its unique texture – a firm, glossy, almost caramel-like top, giving way to a moist, intensely coconutty, and creamy base. While it might look fancy, making this coconut cream dessert is surprisingly straightforward, making it one of the most easy desserts to make with few ingredients. The secret to its spectacular taste lies in using quality ingredients: fresh egg yolks and good quality unsweetened shredded coconut make all the difference. Whether you're a seasoned baker or just starting your culinary journey, this basic custard recipe promises a rewarding experience. Prepare to impress your friends and family with this golden symphony of sweetness – a perfect homemade custard that's truly a delight!

Ingredients

• For the Caramel:
• ½ cup granulated sugar
• 2 tablespoons water
• For the Quindim:
• 1 ½ cups granulated sugar
• 10 large egg yolks (don't worry, we'll talk about what to do with the whites later!)
• 1 cup unsweetened shredded coconut (freshly grated is best if you can find it, but good quality dried works wonderfully)
• ¼ cup unsalted butter, melted and cooled (plus extra for greasing molds)

Directions

1. Prepare Your Molds: Generously grease 12 standard muffin cups or individual fluted tartlet molds with butter. This is crucial for easy release later.
2. Make the Caramel: In a small saucepan, combine ½ cup granulated sugar and 2 tablespoons of water. Cook over medium heat without stirring until the sugar dissolves and turns a rich, amber caramel color. This usually takes about 5-8 minutes. As soon as it's golden, remove it from the heat and carefully pour a small amount into the bottom of each greased mold, swirling to coat the bottom. Set aside to cool and harden.
3. Prepare the Quindim Batter: In a large bowl, whisk together the 1 ½ cups granulated sugar and the 10 egg yolks until well combined and slightly pale. Don't overmix, just ensure they are thoroughly blended.
4. Add Coconut and Butter: Gently fold in the unsweetened shredded coconut and the melted and cooled butter. Mix just until everything is incorporated. You'll notice the mixture is quite thick and rich.
5. Fill the Molds: Carefully spoon the Quindim batter into the caramel-lined molds, filling them almost to the top.
6. Set Up the Water Bath: Preheat your oven to 350°F (175°C). Place the filled molds into a larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the Quindim molds. This water bath (bain-marie) is essential for even, gentle cooking, preventing the custard from cracking and ensuring a silky-smooth texture.
7. Bake to Golden Perfection: Bake for 40-50 minutes, or until the Quindim is set around the edges but still slightly wobbly in the center. The tops should be a beautiful golden yellow.
8. Cool Down: Carefully remove the larger baking pan from the oven. Let the Quindim molds cool in the water bath for about 15-20 minutes. Then, remove the molds from the water bath and let them cool completely on a wire rack at room temperature.
9. Chill and Serve: Once completely cool, refrigerate the Quindim for at least 2-3 hours, or preferably overnight. This chilling time helps the custard set fully and makes unmolding much easier.
10. Unmold with Care: To unmold, run a thin knife around the edge of each Quindim. Place a serving plate over the mold and invert it with a quick, confident flip. The caramel will now be on top, glistening beautifully! Serve chilled.