Quindim Brasileiro (Quindim)
Quindim Diga: keen-JEEM
Quindim é um pudim assado de cor amarelo vibrante e intensamente doce, originário do estado nordestino da Bahia, no Brasil. Feito principalmente com gemas de ovo, açúcar e coco ralado, possui textura sedosa mas firme, com topo caramelizado e um rico aroma de coco. Tradicionalmente servido em festas, festivais religiosos e como lanche da tarde, sua cor vibrante e sabor concentrado refletem as influências culinárias africanas que moldaram a cozinha baiana.
Quindim Brasileiro (Quindim)
Quindim
Pronúncia keen-JEEM
- Rende
- 6
- Preparação
- 25 min
- Cozimento
- 35 min
- Total
- 1 h
- Nível
- Médio
Também sem nozes.
Alergênicos: contém leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
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 regionais
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.
Notas do cozinheiro
- 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.
Sirva com
Strong Brazilian coffee or a glass of sweet dessert wine.
Antecipe e armazenamento
Quindim can be made up to 3 days ahead and stored covered in the refrigerator. Unmold just before serving.
