Note: If you want to halve the recipe, you can make it in a 9 x 5-inch loaf pan. The cooking time is pretty similar, but begin testing after 55 minutes–it’s done when a toothpick inserted into the center comes out clean.
Ingredients
- 4 cups sweetened coconut flakes
- 1¾ cups granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 cup canned coconut milk, shaken
- 18 egg yolks, preferably pasture-raised and as fresh as possible
- 1 teaspoon vanilla paste
- 1 tablespoon melted unsalted butter, to grease the pan
- 2 tablespoons sugar, to coat the pan
- 1 cup sliced strawberries
- 1 tablespoon granulated sugar
- 1 cup heavy cream
- 1 to 2 tablespoons elderflower liqueur or elderflower syrup
Method
- In a large bowl, combine the coconut flakes, sugar, melted butter, and coconut milk and mix well. Let sit for 15 minutes.
- In another large bowl, crack the eggs and separate the yolks from the whites, saving the whites for another dish. Add the vanilla paste to the yolks and whisk lightly, just enough to break the membranes to make a consistent, smooth mixture. Add the coconut-sugar mixture and, using a large spatula, mix well and continue stirring for about 3 minutes. Let the mixture sit for at least 30 minutes or, ideally, 1 hour. The mixture can also be made ahead, covered with plastic wrap, and left in the fridge chilling overnight.
- Preheat the oven to 350°F. Make a water bath by filling a pan, larger than the baking pan, with hot water to reach halfway up the sides. Set it on the center rack in the oven.
- Generously butter and sugar a 10 x 10-inch square pan. The coating must be substantial to guarantee that the quindim comes out shiny and smooth.
- Pour the batter into the prepared pan and smooth the top. Cover the pan tightly with foil to protect the batter from burning. Set the pan in the water bath, making sure the water comes halfway up the sides. Bake until the custard is lightly browned and caramelized on top, about 45 minutes. Remove the foil, and return the custard, still in the water bath, to the oven. Bake for another 15 to 20 minutes. Allow to cool for at least 30 minutes.
- Meanwhile, toss the sliced strawberries in the sugar. In a medium bowl, whip the cream and elderflower liqueur to very soft peaks, not as thick as regular whipped cream.
- To serve, unmold and cut the quindim into 3-inch squares. Place each square on a plate and serve with strawberries and a dollop of whipped cream.
Quindim is the kind of dessert I make when I want to serve something simple yet elegant. It is wonderfully creamy, indulgently sweet, and exuberantly caramelized all at once. Each bite takes me right back to Brazil. This sunny egg custard can be served warm or cold and keeps well, covered, in the refrigerator for up to one week. It is one of the finest desserts in my home country, and it is my pleasure to share it with you.