Flan à la noix de coco brésilien (Quindim)
Quindim Dites-le : keen-JEEM
Le quindim est un flan cuit au four d'un jaune vif et intensément sucré, originaire de l'État du Nordeste de Bahia, au Brésil. Préparé principalement avec des jaunes d'œufs, du sucre et de la noix de coco râpée, il offre une texture soyeuse mais ferme, avec un dessus caramélisé et un riche arôme de noix de coco. Traditionnellement servi lors de fêtes, de festivals religieux et comme gourmandise de l'après-midi, sa couleur vibrante et sa saveur concentrée reflètent les influences culinaires africaines qui ont façonné la cuisine bahianaise.
Flan à la noix de coco brésilien (Quindim)
Quindim
Se prononce keen-JEEM
- Pour
- 6
- Préparation
- 25 min
- Cuisson
- 35 min
- Total
- 1 h
- Niveau
- Moyen
Aussi sans noix.
Allergènes : contient lait, œuf. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Méthode
Preheat oven to 350°F (175°C). Place 6 small ramekins (about 4 oz / 120 ml each) in a deep baking pan and set aside.
In a small saucepan combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely, then remove from heat and let cool for 10 minutes.
Add the grated coconut to the warm sugar syrup and stir well. Let the mixture soak for 15 minutes so the coconut softens and absorbs the syrup.
In a large bowl whisk the egg yolks, melted butter, vanilla extract, and salt until smooth and slightly thickened.
Stir the soaked coconut mixture into the egg-yolk mixture until evenly combined. The batter will be thick and very yellow.
Divide the batter evenly among the ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.
Bake for 30–35 minutes until the tops are golden and firm to the touch and a toothpick inserted in the center comes out clean.
Carefully remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours before unmolding.
To serve, run a thin knife around the edge of each custard and invert onto a plate.
Variantes régionales
Some Bahian cooks add a splash of coconut milk for extra richness or a few drops of orange blossom water for fragrance. In other parts of Brazil the dessert is sometimes baked in a single large ring mold and sliced.
Notes du cuisinier
- Use fresh or high-quality frozen grated coconut for the most authentic flavor and texture; desiccated works in a pinch but soak it longer.
- Strain the egg yolks through a fine sieve before mixing if you want an ultra-smooth custard.
- The custards keep well covered in the refrigerator for up to 4 days.
Servir avec
Strong Brazilian coffee or a glass of sweet dessert wine.
Préparation à l'avance et conservation
Quindim can be made up to 3 days ahead and stored covered in the refrigerator. Unmold just before serving.
