7 egg yolks
7 Tbsp. sugar
1 Tbsp. butter at room temperature
1/2 cup of shredded coconut, unsweetened if you can find it, if not used sweetened
1/2 cup of milk
Butter for greasing your pan
Sugar for sprinkling on butter inside of your pan
Beat the egg yolks with the sugar to obtain a pale yellow creamy consistency. Add the butter, coconut, and milk.
Butter individual baking cups or an 8" ring mold then sprinkle the butter in the pan with sugar to prevent your dessert from sticking.
Pour in the mixture into cups or mold and place cups or mold in a bain-marie or a water bath (casserole dish filled half way up the sides with water) to bake.
Bake for 30 minutes in a 425 oven, if still liquid to touch then go another 10 minutes, if not take it out. You want to avoid burning the top of the dessert. Remove cups or mold from water bath and let completely cool. Run your knife around the edges of the mold to loosen it then place a plate on top of the mold and flip the plate over so that the top of the mold becomes the bottom. The top of the custard should be clear with the coconut forming a type of crust at the bottom. Taken from Ofelia's - A Taste of Brazil cookbook.
FOODIE NOTE: I am really a freak for coconut. I know, I know you either love it or you hate it. I am in the first camp for sure. In Brazil, where this dish hails, they have an abundance of coconut and therefore use it in everything. Particularly desserts. This recipe is very pretty when made in individual cups or portions and is typically seen on all party trays in Brazil. However, I chose to make it in my ring mold, because it is easier for me. It might look a little puny in size in these photos based on the American need to eat things bigger than our heads, but trust me this coconut egg custard is very rich and sweet. Particularly if you used sweetened coconut. A little dab will do you, one bite is almost all you need to be perfectly satisfied.
When unmolded is when you see how special this dessert really is - with a bright yellow, clear top and a crispy coconut flake bottom, it looks like nothing you have ever seen before.
Depending on the quality of the eggs you use the color can also differ greatly. I have joined a wonderful meat CSA this year called Parker Farms, and every other week in our shipment of meat (various cuts of beef, pork and lamb . . .with whole chickens) is another carton of farm fresh eggs. The color of the yolks is the brightest yellowish-orange I have ever seen, and they taste terrific. I have noticed a huge difference in how these taste compared to others I have purchased at the store. Nothing quite like a farm fresh egg.
However, I have many, many eggs at the moment, and needed a way to use them before they went bad in my fridge. This creamy Brazilian Quindim was the perfect answer. What did I do with the seven left over egg whites, you might wonder . . .I made the most delicious egg drop soup for dinner. Enjoy!