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1
Mix the Yolks and Sugar
5 Mins • Hands-On
No heat
Put the sieved yolks in a bowl and add the sugar. Stir gently with a wooden spoon until the sugar dissolves — do not whisk, because whisking beats in air and air makes bubbles in the custard. Add the warm water, the melted butter and the vanilla, and stir until the mix is smooth and even.
Stir, never whisk. Air bubbles are the enemy of a glossy custard — they rise in the oven and leave holes in the surface.
Done when: A smooth, even, deep-yellow liquid with no sugar grains and no bubbles.
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2
Add the Coconut and Rest
5 Mins • Hands-On, Includes 5 Min Resting
No heat
Add the desiccated coconut to the yolk mixture and stir until it is evenly spread through the custard. Let it sit for 5 minutes so the coconut drinks up a little of the liquid — it will swell slightly and the mix will thicken. Give it one last gentle stir before filling the moulds.
The short rest lets the coconut hydrate, which is what makes the finished quindim's coconut layer chewy instead of dry and gritty.
Done when: Coconut evenly spread through a thick, golden batter.
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3
Fill the Moulds and Build the Water Bath
5 Mins • Hands-On
Oven 180°C (350°F); water boiling
Pour the batter into the buttered, sugared moulds, filling each one about three-quarters full. Set the moulds in a deep baking tray and pour boiling water into the tray until it comes halfway up the sides of the moulds. The water bath is what cooks the custard gently and keeps it glossy — without it, the yolks curdle.
Pour the boiling water carefully, away from the moulds — a splash of water in the batter leaves a pale, weeping patch in the finished custard.
Done when: Moulds three-quarters full, sitting in a tray of boiling water halfway up their sides.
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4
Bake in the Water Bath
35 Mins • Baking
180°C (350°F)
Bake at 180°C (350°F) for 30–35 minutes. The quindims are done when the tops are deep golden and the centres are set but still tremble slightly when you shake the tray — they will firm up as they cool. If the tops brown too fast, lay a loose sheet of foil over the tray for the last 10 minutes.
Do not overbake — five minutes too long and the custard turns rubbery and dull. Trembling when it comes out is correct; it sets as it cools.
Done when: Deep golden tops, centres set but trembling slightly; a skewer comes out clean.
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5
Cool, Chill and Unmould
5 Mins • Hands-On, Plus 2 Hours Chilling
No heat; chill at least 2 hours
Lift the moulds out of the water bath and leave them to cool for 10 minutes, then chill in the fridge for at least 2 hours — quindim must be cold before it is unmoulded, or it will break. To unmould, run a thin knife around the edge, set a small plate on top, and flip it over in one quick movement. Peel the mould off and serve cold, in a paper cup or on a small plate, with strong coffee.
Chill thoroughly before unmoulding — a warm quindim collapses. If one sticks, dip the base of the mould in hot water for 5 seconds and try again.
Done when: A glossy golden ring that holds its shape, with a chewy coconut layer on top, served cold.
auto_awesome Finishing Touches & Plating
Serve quindim cold, in its paper cup or turned out onto a small plate, with a strong cup of coffee alongside. It is at its best the day it is made — glossy, cold and sweet, with the coconut top still a little chewy.
Brazil
1h 5m
