Desserts That Look Hard · Brazilian
Quindim
This Brazilian custard relies on a high ratio of egg yolks, coconut, and sugar to achieve its signature bright yellow color and glossy finish.
Why This Works
Passing the yolks through a sieve is the non-negotiable step that gives the custard its signature glossy, smooth texture.
The Upgrade
Serve with a small dollop of sour cream or crème fraîche to balance the intense sweetness.
Chef's Secret
Michelin TechniqueDon't over-whisk the eggs; you don't want air bubbles in the mixture, or your custard will end up porous.
Ingredients
Total time including resting: 45 min
Directions
Whisk the egg yolks and sugar together until the mixture is pale and smooth.
5 minFold in the melted butter and shredded coconut until combined.
2 minPour the mixture into greased ramekins, ensuring the coconut is evenly distributed.
1 minPlace the ramekins in a larger baking pan and fill with hot water (bain-marie) halfway up the sides.
2 minBake in a 350°F oven until the tops are set and firm to the touch, about 25 minutes.
25 minRemove and let cool to room temperature.
10 minRun a knife around the edges and invert onto a plate to unmold carefully.
Wine Pairing
Sauternes
White Wine
The BottleChâteau Suduiraut Castelnau de Suduiraut
A classic match of like-for-like; the honeyed, tropical profile of a Sauternes elevates the eggy, coconut notes of the custard. It provides a luscious, silken mouthfeel that completes the glossy texture of the dessert.
Nutrition per Serving
280
calories
4g
protein
35g
carbs
14g
fat
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