Quindim

Quindim are jewel-like Brazilian custard tartlets — intensely yellow from egg yolks, glossy on top, and densely flavoured with fresh coconut. They arrived in Brazil with Portuguese colonial confectionery traditions and were adapted with local coconut, becoming an iconic sweet of Bahia and Rio de Janeiro. The name derives from an old Kimbundu word meaning a charming or pleasing quality.

Serves: 12 tartlets

Ingredients

• 8 large egg yolks
• 2 whole eggs
• 250g (1¼ cups) caster sugar
• 120ml (½ cup) water
• 150g (1½ cups) desiccated coconut (fine or medium)
• 30g (2 tbsp) unsalted butter, softened
• 1 tsp vanilla extract
• Butter and sugar, to line moulds

Instructions

1. Preheat oven to 160°C (325°F). Generously butter 12 standard muffin cups or individual tartlet moulds, then coat with sugar, tapping out the excess.
2. Combine the caster sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then bring to a light syrup (no need to caramelise). Remove from heat and allow to cool to warm.
3. In a large bowl, whisk the egg yolks and whole eggs together. Slowly pour the warm syrup into the eggs while whisking constantly to prevent scrambling.
4. Stir in the coconut, softened butter, and vanilla extract until fully combined. The mixture will be quite liquid — this is correct.
5. Strain the mixture through a fine sieve if you want an ultra-smooth top layer, or leave as-is for more rustic texture.
6. Fill the prepared moulds about three-quarters full. Place the muffin tin in a deep roasting dish and pour boiling water into the roasting dish to come 2cm (¾ inch) up the sides of the tin (bain-marie).
7. Bake for 35-40 minutes until the quindim are set and deeply golden on top — they should wobble slightly like a set jelly when moved.
8. Remove from the water bath and cool completely in the moulds before unmoulding. To unmould, run a thin knife around each edge and invert onto a serving plate — the shiny golden surface will face up.

Cook's Notes: Quindim must cool fully before unmoulding or they will crack. They keep refrigerated for 4 days and are best served at room temperature. Full-fat desiccated coconut gives the richest result.