A jewel-like individual custard of intense yellow, impossibly smooth and dense, made from a lavish amount of egg yolks, sugar, and shredded coconut, glistening like edible gold.
Ingredients
12 egg yolks
200g sugar
100g shredded coconut (unsweetened)
1 tbsp butter (for greasing)
1 tbsp sugar (for coating ramekins)
Pinch of salt
Instructions
1Preheat oven to 180°C (350°F). Grease 12 individual ramekins or muffin cups with butter and coat with sugar.
2Whisk egg yolks and sugar together until pale and creamy, about 3 minutes.
3Fold in shredded coconut and salt. Mix until well combined.
4Pour the mixture into prepared ramekins, filling each about three-quarters full.
5Place ramekins in a deep baking dish. Pour hot water into the dish to come halfway up the sides (bain-marie).
6Bake for 30-35 minutes until set and deep golden on top.
7Let cool completely, then unmold by running a knife around the edge and inverting onto a plate. The glossy coconut layer should be on top.
Did You Know?
Quindim's brilliant yellow color comes from the extraordinary number of egg yolks used — a legacy of Portuguese convents where nuns used egg whites to starch habits and invented egg-yolk desserts to use the leftover yolks.