Ingredients
For 4 servings
- 2 tablespoonsButter
- 10 Egg Yolks
- 100 gCaster Sugar
- 300 mlCoconut Milk
- 50 gDesiccated Coconut
- 1 tspVanilla Extract
Method
Prep 14 min · Cook 43 min
- 1Heat 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.
- 2In 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.
- 3Pour 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.
- 4Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.