Quindim

Quindim are jewel-bright individual custard tarts from Bahia with African roots — dense, glossy, and trembling with a coconut-egg yolk mixture that bakes into a golden top and a translucent yellow-green base. Descended from Portuguese egg-yolk sweets adapted with Brazilian coconut by Afro-Brazilian cooks in the colonial era, they remain a cornerstone of Brazilian confectionery at festas and bakeries from Bahia to São Paulo.

Serves: 12 tartlets

Ingredients

• 12 egg yolks
• 1 whole egg
• 300g (1.5 cups) sugar
• 100g (3.5 oz) unsweetened desiccated coconut
• 2 tbsp (30g) unsalted butter, melted, plus extra for greasing
• 80ml (1/3 cup) coconut milk
• 1 tsp (5ml) vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 160°C (320°F). Generously butter 12 individual ramekins or a quindim mould; dust with sugar and tap out the excess.
2. Whisk egg yolks and whole egg with sugar until pale and slightly thickened, 3–4 minutes. Add melted butter, coconut milk, vanilla, and salt; mix well.
3. Fold in desiccated coconut. The batter will be thin — this is correct.
4. Strain through a sieve, leaving most of the coconut behind in the sieve; press the coconut through with a spoon (some prefer to leave a little coconut in the batter for texture — either is authentic).
5. Fill ramekins to about 1cm (0.5 inch) below the rim. Set in a bain-marie (water bath) with water reaching halfway up the sides. Bake 35–40 minutes until set but still with a gentle jiggle at the centre.
6. Cool completely in the water bath, then refrigerate at least 2 hours. To unmould, run a knife around the edge and invert onto a serving plate — the glossy golden base becomes the top.

Cook's Notes: The signature two-tone effect — golden-yellow top and translucent green-gold base — develops as the coconut rises during baking. Do not rush the unmoulding; chill thoroughly. Quindim keeps refrigerated for 3–4 days.