Quindim (Brazil)

Preparation

1. 1

   Whisk the egg yolks with the sugar for 2-3 minutes, until the mixture pales and thickens slightly.

2. 2

   Add the coconut milk, mix well, then pass the mixture through a sieve to remove any lumps and get a really smooth texture.

3. 3

   Preheat the oven to 160°C. Generously butter individual small moulds, then dust them with a little sugar, turning the mould to coat the sides evenly (like for a caramel mould): this is what gives quindim its characteristic golden crust.

4. 4

   Pour the mixture into the moulds, filling them three-quarters full.

5. 5

   Place the moulds in a large ovenproof dish, pour hot water into the dish halfway up the sides of the moulds (a water bath), and bake for 35-40 minutes, until the top is golden and the quindim is set but still slightly wobbly in the centre.

6. 6

   Let it cool completely at room temperature, then at least 1 hour in the fridge, before gently unmolding by running a thin blade around the edge: quindim is enjoyed cold, with its characteristic smooth, glossy texture.