Spicy Brazilian Quindim with Lime Zest and Coconut

Name: Spicy Brazilian Quindim with Lime Zest and Coconut
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: Egg Yolks; Granulated Sugar; Butter; Unsweetened Coconut Flakes; Vanilla Extract; Cayenne Pepper; Ground Cinnamon; Lime Zest; Butter or Cooking Spray; Breadcrumbs

A traditional Brazilian dessert with a zesty, spicy twist!

Quindim is a delectably rich and custardy dessert from Brazil, elevated with a kick of heat and a refreshing lime zest. Perfect for those who love an exotic, sweet treat.

1 h 20 min
8
Intermediate

Ingredients

For the Quindim Base

Egg Yolks

5 large — fresh

Granulated Sugar

1 cup — preferably superfine

Butter

1 tbsp — softened

Unsweetened Coconut Flakes

1 cup — finely grated

Vanilla Extract

1 tsp

For the Spicy Kick

Cayenne Pepper

1/4 tsp — adjust to taste

Ground Cinnamon

1/2 tsp — adds warmth

For the Lime Zest

Lime Zest

Zest of 2 limes — finely grated

For the Baking

Butter or Cooking Spray

for greasing molds

Breadcrumbs

for dusting molds

Preparation

Marinating the Coconut

Hydrate Coconut Flakes

In a bowl, combine the coconut flakes with 2 tablespoons of water to hydrate.

Add Lime Zest

Add half of the lime zest and let it sit for 10 minutes.

Spice Mixture

Mix in the cayenne pepper and cinnamon.

Preparing the Quindim Base

Whisk Eggs and Sugar

In a large bowl, whisk the egg yolks and sugar until pale and fluffy.

Incorporate Butter and Vanilla

Stir in the softened butter and vanilla extract until smooth.

Combine with Coconut Mixture

Fold the coconut mixture into the egg yolk mixture gently.

Do not overmix to avoid air bubbles. Let the mixture sit for 5 minutes to let flavors meld.

Cooking Process

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare Molds

Grease the molds with butter or spray, then dust lightly with breadcrumbs.

Bake in Water Bath

Pour the mixture evenly into prepared molds and bake in a water bath for 50 minutes.

Plating & Serving