Ingredients with Measurements:
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 6 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Small saucepan
- 8-inch round cake pan
- Parchment paper
- Aluminum foil
- Large baking dish
- Water
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the sugar and butter until light and fluffy.
3. Add the milk, shredded coconut, and chopped nuts to the bowl and mix until well combined.
4. In a small saucepan, heat the egg yolks over low heat until they are just warm to the touch.
5. Add the warm egg yolks, vanilla extract, and salt to the mixing bowl and beat until smooth.
6. Line the bottom of an 8-inch round cake pan with parchment paper.
7. Pour the quindim mixture into the prepared pan and smooth the top with a spatula.
8. Cover the pan with aluminum foil and place it in a large baking dish.
9. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
10. Bake the quindim for 45-50 minutes, or until it is set and golden brown.
11. Remove the pan from the water bath and let it cool to room temperature.
12. Once cooled, carefully invert the quindim onto a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 21g
Saturated fat: 10g
Cholesterol: 170mg
Sodium: 50mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugars: 27g
Protein: 5g
Substitutions for ingredients:
- Instead of shredded coconut, you can use desiccated coconut or coconut flakes.
- Instead of chopped nuts, you can use chopped dried fruits, such as raisins or cranberries.
Variations:
- For a chocolate quindim, add 1/4 cup cocoa powder to the mixture.
- For a citrusy quindim, add 1 tablespoon of lemon or orange zest to the mixture.
Tips and tricks:
- Make sure the egg yolks are just warm to the touch before adding them to the mixture to prevent them from curdling.
- To make the quindim easier to remove from the pan, grease the sides with butter before pouring in the mixture.
- If the quindim is browning too quickly, cover it with foil halfway through the baking time.
Storage instructions:
Store the quindim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quindim, place it in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the quindim with powdered sugar before serving.
- Serve the quindim with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Chopped nuts or shredded coconut
- Fresh berries or fruit slices
Pairings:
- Coffee or tea
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the quindim is too runny, bake it for an additional 5-10 minutes.
- If the quindim is too dry, reduce the baking time by 5-10 minutes.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Always wash your hands and utensils thoroughly before and after handling raw eggs.
Food history:
Quindim is a traditional Brazilian dessert made with egg yolks, sugar, and shredded coconut. It is believed to have originated in the state of Bahia in the 17th century.
Flavor profiles:
Sweet, nutty, and coconutty
Serving suggestions:
Serve the quindim as a dessert after a Brazilian-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian