Quindim Food
QUINDIM
Quindim is a delicious Brazilian dessert. My Granddad used to make this for me and my family.
Provided by Katt Lopes Vallee
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate.
- Bake in the preheated oven until golden brown on top, about 30 minutes. Allow to cool completely before turning out onto a serving dish. Refrigerate until serving.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 40 g, Cholesterol 182.3 mg, Fat 9.6 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 64 mg, Sugar 37.9 g
COCONUT QUINDIM
A baked Brazilian dessert with creamy coconut set custard, similar to flan
Provided by Jennifer Joyce
Categories Dessert
Time 45m
Yield Makes 4 small cakes
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
BRAZIL - QUINDIM DE YAYA
Make and share this Brazil - Quindim De Yaya recipe from Food.com.
Provided by Mme M
Categories Dessert
Time 30m
Yield 6-8 molds
Number Of Ingredients 7
Steps:
- Blend all ingredients together thoroughly. Make sure the eggs are completely beaten.
- Pour into 6 - 8 molds that have been dusted with sugar. Place the molds in a bain-marie and place in a preheated oven 350°F The quindim are done when a clean knife is inserted and comes out clean. Start to check after 20 minutes.
- Let cool. Reverse the quindim onto serving plates. Chill or eat as they are.
Nutrition Facts : Calories 352.1, Fat 19.5, SaturatedFat 10.9, Cholesterol 465.9, Sodium 90, Carbohydrate 36.5, Fiber 1.5, Sugar 33.7, Protein 8.8
BRAZIL - QUINDIM
Make and share this Brazil - Quindim recipe from Food.com.
Provided by Mme M
Categories Dessert
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, beat the coconut milk, grated coconut, egg yolks and sugar.
- Grease a ring pan with unsalted butter and dust the pan with flour or cornstarch, pour the mixture into the prepared tube pan and let it rest for 40 minutes.
- Place the form in a bain-Marie and bake at 350º F until a knife inserted into the mixture comes out clean, about 30 minutes.
- You can also pour the batter into 12 or more molds that have been buttered and dusted in flour or cornstarch, and cook those in a bain- Marie.
- When done, allow to cool, then reverse onto a plate. Serve or chill and serve.
Nutrition Facts : Calories 1187.1, Fat 94.8, SaturatedFat 73.8, Cholesterol 538.3, Sodium 64.4, Carbohydrate 82.5, Fiber 10.2, Sugar 67.2, Protein 14.3
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- Preheat oven to 350°F. Grease a 12-cup standard muffin tin with softened butter; set aside. Using a rubber spatula, press egg yolks through a fine wire-mesh strainer into a medium bowl; set aside.
- Stir together sugar, coconut, melted butter, and salt in a medium bowl. Gradually add egg yolks in 4 additions, stirring well after each addition. Whisk egg whites in a separate medium bowl until stiff peaks form, 1 to 2 minutes. Fold egg whites into coconut mixture.
- Divide coconut mixture evenly among prepared muffin cups (about 1/3 cup each). Place muffin tin in a large, sturdy roasting pan; add hot water to pan to come halfway up sides of muffin cups. Carefully transfer to preheated oven. Bake until quindim are set and tops are golden brown, 34 to 38 minutes. Carefully remove quindim from oven. (Leave oven on.) Remove muffin tin from pan; leave water in pan, and set aside. Let quindim cool completely on a wire rack, about 1 hour. During last 10 minutes of cooling, return roasting pan with water to oven. (You will use the hot water to help loosen the quindim from the muffin tin.)
- Remove pan with water from oven. Run a small offset spatula around sides of each quindim to loosen from muffin tin. Carefully dip muffin tin into hot water for 5 seconds to loosen quindim. Invert muffin tin onto a baking sheet, and tap on counter to release quindim from muffin tin. Serve at room temperature or chilled.
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5/5 (1)Category DessertCuisine Brazilian, VegetarianTotal Time 1 hr 15 mins
- Place the coconut in a large bowl and pour the coconut milk on top. Mix well and let stand for 5 minutes.
- Generously apply butter in each mold and cover the bottom and edges with sugar edges. Add a little more sugar at the bottom.
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