Egg yolk custards

Egg yolk custards

Quindim

By
From
This is Brazil
Makes
6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
30g butter, melted and cooled, plus extra for brushing
115g caster sugar, plus extra for coating
6 large egg yolks
65g coconut, freshly grated, (see glossary)

Method

  1. Preheat the oven to 180°C. Lightly brush a 6-hole standard muffin tin with melted butter and coat with caster sugar.
  2. Whisk the egg yolks and sugar in a bowl. Add the melted butter, coconut and 60 ml water, and stir to combine. Divide the mixture among the prepared muffin holes, filling them to the top. Set aside for 10 minutes to allow the coconut to float to the surface.
  3. Place the muffin tin in a roasting tin and pour in enough hot water to come halfway up the sides of the muffin tin. Bake for 20 minutes, or until the custard is firm to the touch and the top is golden brown. Remove from the oven, carefully take the muffin tin out of the water and leave to cool on a wire rack for 15 minutes. Refrigerate until completely cold.
  4. To unmould, run a knife around the edge of each custard. Use your fingertips to gently pull the custard away from the edge, releasing the seal. Invert onto individual plates and serve immediately.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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