Quindim, my darling

Sweet Afro-Brazilian Custards

I just learned about this rich flan-like dessert a few months ago, but this is my first time trying it...

Born out of the Portuguese fondness for egg yolk custards and African influences came the delectable dessert, quindim.

Quindim (pronounced keen-JEEM) is a word of Bantu origin and is used as a term of endearment, similar to darling. It also refers to coy "girlish charms".

It's very popular at parties, and no wonder, it’s extremely rich, definitely for special occasions...but worth every bite :).

Apparently, freshly grated coconut really makes this dish, but if you can’t find coconuts, I think you can substitute sweetened coconut flakes and reduce the sugar by half so it’s not overly sweet.

Quindins are really simple to make...the only tedious parts are opening and grating the coconut.

I'm way too chicken to wack at a coconut with a big knife, so here's what I do...you'll need a hammer, a screwdriver and a metal bowl:


Opening a coconut



First, start by choosing a coconut that isn't moldy or moist, and feels relatively heavy for its size.

One one end of the coconut, you'll notice 3 round holes or indentations, they are the softest part of the coconut, so you'll want to pierce them first.

Place the coconut in a small metal bowl on the floor, then puncture each of the holes or "eyes" with a hammer and screwdriver.


Pour the coconut water out.

Now, look for the seam that runs through the eyes and wack at it (again in the bowl on the floor) with the hammer until the coconut splits.

Pry open if it doesn’t split all the way.


Removing the coconut meat:
Place the coconut halves in a 400 degree oven for about 20 minutes.



After baking, the flesh will come away easily from the shell, using a spoon or butter knife.
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There will still be a brown rind on the back of the coconut meat, so scrape it away with a veggie peeler. Grate as needed, the excess can be stored in your freezer for another batch of quindins :)


While researching which recipe to use for the quindins, I came across some that baked them at 375 degrees and some at 350. I picked 375, not sure why, just randomly...

The resulting texture was pretty cool, the very top was soft and moist like a curd, then as you got deeper down it became more like a flan, then the crust was similar to a macaroon. I imagine that if I'd baked them at 350, the texture would be more uniform. I'll try that next time and see if I like it...


Quindim
makes 4 servings

7 egg yolks
1 cup sugar
1 1/4 cup (4 oz) unsweetened shredded coconut (preferably fresh)
1/4 cup coconut milk, well shaken
squeeze of lime juice (~ 1/4 lime)
1 tsp vanilla (optional)
sugar/butter for the ramekins


Preheat the oven to 375 degrees F.


Butter 4 6-ounce ramekins or custard cups. Fill them with sugar, coating all sides, then toss out. Set aside in baking pan.



Pass the egg yolks through a strainer to get rid of the skin.


Thoroughly mix the sugar, coconut, coconut milk, and lime into the egg yolk.


Spoon the mixture into the prepared ramekins.



Set the ramekins in a baking pan in the oven, and fill the pan with about an inch of hot water. Bake for 1 hour, until the tops are golden.
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Remove the custards from the pan and rest them in the fridge for at least four hours.
When you're ready to serve, slide a sharp knife around the edge of the cups turn the quindins out onto a plate.

I hope these little darlings charm their way into your heart :o)

Enjoy!