- 2 tbsp soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 10 egg yolks
- 100g caster sugar, plus extra for coating
- 300ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 50g desiccated coconut
- 1 tsp vanilla extract
Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat.
In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven.
Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins.
Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.