Brazilian Coconut Egg Yolk Custards Baked in a Water Bath

What you need

• 70 g (3/4 cup) unsweetened shredded coconut, fresh or dried
• 140 ml (scant 2/3 cup) coconut milk
• 8 large egg yolks, sieved
• 150 g (3/4 cup) granulated sugar, 120 g for the batter, 30 g for coating the molds
• 50 g (3 1/2 tbsp) butter, 30 g melted for the batter, 20 g soft for the molds

Method

Restated from the original video

1. 1

   Mix the coconut with the coconut milk in a bowl and leave it to soak for 5 min.

2. 2

   Heat the oven to 175 °C (350 °F). Boil a kettle of water.

3. 3

   Brush six 7 cm (3 in) ramekins or metal molds with the soft butter, then add the 30 g sugar for the molds and turn each one to coat the inside. Tip out any extra.

4. 4

   Blend the soaked coconut, 120 g sugar, the melted butter and the yolks in a blender for 2 min, until smooth.

5. 5

   Let the batter rest for 10 min, then skim the foam off the top so the surface of the quindim bakes smooth and shiny.

6. 6

   Divide the batter among the molds, filling them almost to the top.

7. 7

   Set the molds in a deep roasting pan and pour hot water around them to come halfway up the sides.

8. 8

   Bake until the tops are golden and the centers are just set with a slight wobble, 30-40 min.

9. 9

   Lift the molds out of the water and cool completely at room temperature, then chill for 1 h.

10. 10

    Run a thin knife around each edge and turn the quindim out onto a plate. The coconut layer ends up on top, over a glossy yellow custard.

Imported from confeiteiradesucesso.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.