Quindim

Best described as a coconut baked custard, this sweet is traditionally made in tiny molds and eaten in one bite. The perfect little snacks that you find in traditional bakeries in Brazil.

I really wish I could have made more than 3 quindins but they were an accidental bake after having some leftover yolks and not knowing what to do with them. A problem you often face after making meringues.

Next time you have extra yolks forget about curds and custards – make quindim.

Quindim (serves 3)

1 tbsp butter, melted plus extra for greasing

6 egg yolks

100g caster sugar, plus extra for coating

100ml coconut milk

40g desiccated coconut

1. Heat oven to 180C. Rub 3 ramekins, about 100ml capacity liberally with the soft butter. Sprinkle with the caster sugar to coat.

2. Soak the coconut in coconut milk and leave it to rest for 10 minutes. Stir in sugar and let it rest for a couple of minutes.

3. Over a medium bowl sieve the egg yolks, perforating them, letting gravity make them run through the sieve.  Add melted butter to yolks.

4. Mix yolk and coconut mixtures with a hand whisk. Pour into ramekins and place in a large roasting tin in the oven.

5. 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.

6. Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.