One of the easiest and most delicious Brazilian desserts, Quindim is popular across the country and makes a fine ending to a heavy meal. Like Spanish flan, the dessert is essentially an egg custard made from yolks, sugar and vanilla with added coconut for that tropical touch. Perfect for a dinner party, make well in advance and leave in the fridge until ready to serve.
12 egg yolks
250g granulated sugar
100g shredded coconut
3 tablespoons butter
1 teaspoon natural vanilla essence
First, preheat the oven to 180°C. Put a small saucepan over a low heat and melt the butter. Take a large mixing bowl and add all the ingredients including the melted butter. Mix well until fully combined. Take four ramakins and grease the inside with a little extra melted butter or a touch of oil. Pour the mixture equally into each. They will rise slightly, so it should take up around a third to three quarters of the ramakins. Put a baking tray with deep sides and fill with water until around a third full. Add the ramakins in. They should be almost fully submerged in the water. Place the water bath in the oven for around 20 minutes. Remove from the oven and leave to cool to room temperature before placing in the fridge until ready to serve. Enjoy.