Quindim
A silky-smooth Brazilian custard tart with caramelized coconut edges and a tender egg-based filling. Baked in a muffin tin until golden and jiggly, then chilled for a classic dessert that's pure elegance.
- Total time
- 50 min
- Servings
- 6
- Calories
- 312
- Protein
- 5g
Ingredients
- 1 cup sweetened shredded coconut
- 8 whole egg yolks
- 1 14-oz can sweetened condensed milk
- 4 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 6 whole whole cloves
Instructions
- 1
Preheat the oven to 350°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Coat the inside of a 6-cup standard muffin tin (the larger cups, not mini) generously with the shredded coconut, pressing it gently into the bottom and up the sides of each cup so it sticks.
- 3
Pour the condensed milk into a large mixing bowl.
- 4
Add all 8 egg yolks to the condensed milk and whisk together vigorously until the mixture is completely uniform with no streaks of egg white or yellow, about 1 minute.
- 5
Pour the melted butter into the egg mixture and whisk until fully blended, about 30 seconds.
- 6
Add the vanilla extract and whisk once more until combined.
- 7
Carefully pour the custard mixture into each coconut-lined muffin cup, filling each cup until the custard just reaches the top of the coconut layer, dividing the mixture evenly.
- 8
Place one whole clove upright in the center of each filled cup, pressing it gently so it stays visible on the surface.
- 9
Slide the muffin tin into the preheated oven and bake for 15–18 minutes, until the custard is set around the edges but still jiggles slightly in the very center when you gently shake the tin.
- 10
Remove the tin from the oven and let it sit on the counter for 5 minutes to cool slightly.
- 11
Run a thin knife around the edge of each quindim to loosen it, then carefully invert the tin onto a serving plate so the coconut-caramel side faces up.
- 12
Transfer the quindim to a refrigerator and chill for at least 2 hours, or until fully cold and set, before serving.
Tools you’ll need
- 6-cup standard muffin tin
- large mixing bowl
- whisk
- measuring cups
- measuring spoons
- rubber spatula
- thin-bladed knife
- serving plate
- oven
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