International Cuisine > Brazilian Cuisine > Desserts (Brazilian) > Quindim Recipe

Quindim: A Sweet Brazilian Delight

Indulge in the rich and decadent flavors of Quindim, a classic Brazilian dessert made with egg yolks, sugar, and coconut. This recipe provides a step-by-step guide to creating this delightful treat at home.

Quindim is known for its vibrant yellow color, smooth texture, and intensely sweet taste. This dessert is perfect for special occasions or simply as a sweet treat to brighten your day.

Prep Time
20 minutes
Cook Time
30-40 minutes
Servings
12
Ingredients
  • 12 Egg yolks
  • 2 cups Granulated sugar
  • 1 cup Unsweetened shredded coconut
  • For greasing Unsalted butter
  • 1/4 cup Water

Preparing the molds

Generously grease 12 individual ramekins or a muffin tin with unsalted butter. This step is crucial to ensure the quindim releases easily after baking. Set the greased molds aside.

Mixing the Ingredients

In a large bowl, whisk together the egg yolks and sugar until well combined and slightly pale. Be careful not to over-whisk, as this can incorporate air into the mixture, which is not desirable for the smooth texture of quindim.

Adding the Coconut and Water

Gently fold in the unsweetened shredded coconut into the egg yolk and sugar mixture. Then, add the water and stir until all ingredients are evenly distributed. The batter should be smooth and slightly thick.

Filling the Molds

Carefully pour the quindim batter into the prepared molds, filling them almost to the top. Ensure that the batter is evenly distributed among all the molds.

Baking the Quindim

Preheat your oven to 350°F (175°C). Place the molds in a baking pan and add hot water to the pan, creating a water bath (bain-marie) that reaches halfway up the sides of the molds. Bake for 30-40 minutes, or until the quindim is set and golden brown on top. The center should still have a slight wobble.

Cooling and Releasing

Remove the baking pan from the oven and let the quindim cool in the water bath for about 15 minutes. Then, carefully remove the molds from the water bath and let them cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to allow the quindim to firm up and develop its signature texture.

Serving the Quindim

To release the quindim from the molds, gently run a thin knife around the edges of each mold. Invert the molds onto serving plates. The quindim should easily slide out, revealing its smooth, glossy surface. Serve chilled and enjoy!

Nutrition Facts (Estimated per 100g)

Calories: Approximately 350 kcal
Fat: Approximately 25g
Saturated Fat: Approximately 15g
Cholesterol: Approximately 300mg
Sodium: Approximately 20mg
Carbohydrates: Approximately 30g
Sugar: Approximately 28g
Protein: Approximately 5g

Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Quindim is a dessert high in sugar and cholesterol due to the large number of egg yolks used. It should be consumed in moderation as part of a balanced diet. Individuals with cholesterol concerns or diabetes should be mindful of their portion sizes. The recipe uses unsweetened coconut to control the level of sugar.

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FAQ

  • Why is it important to grease the molds well?

    Greasing the molds thoroughly prevents the quindim from sticking and allows it to release easily, preserving its shape and texture.
  • Can I use sweetened shredded coconut instead of unsweetened?

    While you can use sweetened coconut, the quindim will be even sweeter. Consider reducing the amount of granulated sugar in the recipe if you choose to use sweetened coconut.
  • What if I don't have ramekins?

    You can use a muffin tin as an alternative. Just make sure to grease it well.
  • Why is a water bath (bain-marie) necessary?

    The water bath helps to cook the quindim gently and evenly, preventing it from cracking or drying out. It also contributes to its smooth, custard-like texture.