The Custard is one of the most classic desserts in Brazil, known for its creamy texture, strong coconut flavor and that irresistible yellow shine. The good news? You don't need to be a professional baker to prepare this delight at home. With this simple recipe quindim made in the blender, anyone can impress at Sunday lunch or on a special occasion.
Ingredients
- 4 whole eggs
- 2 egg yolks (sieved to avoid egg smell)
- 200 ml coconut milk
- 2 tablespoons melted butter
- 1 and 1/2 cup (tea) of sugar
- 1 cup (tea) of grated coconut (preferably unsweetened)
- Butter and sugar to grease the molds
Preparation:
- Pre-heat the oven to at 180°C and place a larger pan with water for the bain-marie.
- Grease quindim molds (or a single pudding mold) with butter and sprinkle sugar. This helps create that characteristic shiny shell.
- In a blender, beat the eggs, egg yolks, coconut milk, butter and sugar for about 2 minutes, until you obtain a homogeneous mixture.
- Turn off the blender and add the grated coconut. Mix with a spoon or spatula (do not beat, so as not to crush the coconut).
- Pour the mixture into the molds, filling them about 3/4 full.
- Place the molds inside the pan with hot water (bain-marie) and cover with aluminum foil.
- Bake them in the oven for about 40 to 50 minutes, or until the quindim is firm and lightly golden on top.
- Remove from the oven and let cool completely before unmolding. If possible, refrigerate for a few hours. This will help when unmolding and will intensify the flavor.
Extra Tips
- If you want an even more yellow quindim, use free-range eggs.
- For a more rustic look, let the coconut sink into the dough, it will form a firm layer at the base.
- You can replace the dry grated coconut with fresh coconut, which adds even more flavor and moisture to the sweet treat.
