Quindim

Ingredients

• 20egg yolks
• 200 gsugar
• 100 gcoconut
• 1 tbspbutter

Method

1. Begin by preheating your oven to 180°C (350°F) to ensure it's ready for baking. Separate 20 egg yolks from the whites, ensuring no whites are mixed in, as they can affect the texture of the Quindim. Allow the yolks to come to room temperature, which will help them blend smoothly with the other ingredients.
2. In a large mixing bowl, combine the room-temperature egg yolks with 200 g of sugar. Whisk them together until the mixture is smooth and the sugar is mostly dissolved. This step is crucial for achieving a creamy consistency in the final dish.
3. Add 100 g of shredded coconut to the egg and sugar mixture. Stir gently with a spatula or wooden spoon until the coconut is evenly distributed. The coconut will provide texture and flavor, so ensure it's well incorporated.
4. Melt 1 tablespoon of butter and let it cool slightly before adding it to the mixture. Stir the butter in thoroughly, which will add richness and help bind the ingredients together.
5. Grease a muffin tin or individual ramekins generously with butter. This will prevent the Quindim from sticking and ensure easy removal after baking. Pour the mixture into the prepared molds, filling them about three-quarters full.
6. Place the filled molds into a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the molds. This water bath will help cook the Quindim evenly and prevent it from cracking.
7. Carefully transfer the baking dish to the preheated oven. Bake until the tops are golden and the edges are set, with a slight jiggle in the center when gently shaken. This typically indicates the Quindim is cooked through but still creamy.
8. Remove the baking dish from the oven and allow the Quindim to cool in the water bath for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, run a knife around the edges and invert onto a serving plate. Serve at room temperature for the best texture and flavor.