Brazilian Quindim with Orange Caramel Sauce

Brazilian quindim is a jewel-box dessert: rich egg-yolk custards with coconut flavor, a glossy top, and a tender, almost flan-like center. This version keeps the spirit of that classic, then adds a bright orange caramel sauce for a citrusy finish that balances the sweetness.

Recipe at a glance

• Yield: 8 individual quindins
• Prep time: 20 minutes
• Cook time: 35 to 40 minutes
• Chill time: 3 hours
• Total time: About 4 hours

Equipment: 8 silicone muffin cups or well-greased 4-ounce ramekins, a roasting pan for the water bath, whisk, fine-mesh strainer, small saucepan

Ingredients

For the quindim

• 8 large egg yolks
• 1 large whole egg
• 3/4 cup granulated sugar
• 1 cup unsweetened shredded coconut
• 1/2 cup full-fat coconut milk
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• Softened butter or neutral oil, for greasing ramekins if needed
• 2 tablespoons granulated sugar, for coating ramekins if using metal or ceramic molds

For the orange caramel sauce

• 1/2 cup granulated sugar
• 3 tablespoons water
• 1/2 cup fresh orange juice
• 1 teaspoon finely grated orange zest
• 1 tablespoon unsalted butter
• Pinch of salt

Instructions

1. Heat the oven. Set a rack in the center of the oven and preheat to 325°F. Put a kettle of water on to heat for the water bath.
2. Prep the molds. If using silicone cups, set them on a sheet pan. If using ramekins, lightly butter them and sprinkle in a little sugar, turning to coat the sides and bottoms. Tap out any excess. The sugar helps create the quindim’s shiny finish and makes unmolding easier.
3. Mix the custard base. In a medium bowl, whisk the egg yolks, whole egg, sugar, coconut milk, melted butter, vanilla, and salt until smooth. Stir in the shredded coconut. For the smoothest texture, strain the mixture through a fine-mesh strainer, pressing lightly. A few coconut flecks will remain, which is fine.
4. Fill the molds. Divide the mixture evenly among the prepared molds, filling each about 3/4 full. Set the molds in a deep roasting pan.
5. Add the water bath. Pour hot water into the roasting pan until it comes about halfway up the sides of the molds. Carefully transfer the pan to the oven.
6. Bake gently. Bake for 35 to 40 minutes, until the tops are glossy and lightly golden and the edges are set. The centers should still wobble slightly when you nudge the pan. If the tops brown too quickly, lay a loose piece of foil over the pan.
7. Cool and chill. Remove the molds from the water bath and let them cool to room temperature. Refrigerate for at least 3 hours, or until fully chilled and firm. Quindim unmolds much more cleanly after chilling.
8. Make the orange caramel sauce. In a small saucepan, combine the sugar and water over medium heat. Cook without stirring until the sugar dissolves and turns deep amber, swirling the pan occasionally. Off the heat, carefully whisk in the orange juice. The caramel may seize at first; keep stirring over low heat until smooth. Stir in the orange zest, butter, and salt. Cool slightly so the sauce thickens just enough to cling to the dessert.
9. Unmold and serve. Run a thin knife around the edges if needed, then invert each quindim onto a small plate. Spoon a little orange caramel around the base or alongside each serving.

Texture and doneness cues

Quindim should look glossy on top, softly set at the edges, and just a little jiggly in the center when it comes out of the oven. It will finish setting as it cools. If the custard looks dry or puffed, it has likely baked a little too long. You want a silky bite, not a firm cake-like texture.

Serving ideas

Serve these chilled for a dinner-party dessert, or plate them with fresh berries for a lighter contrast. They also work well after a brunch spread, since the citrus caramel keeps the dessert feeling bright rather than overly rich. For a more classic finish, skip the sauce and dust the plate with toasted coconut instead.

Tips

• If you do not have individual molds, use 6-ounce ramekins and extend the bake time by a few minutes.
• Straining the custard is optional, but it gives the dessert a smoother finish.
• For a more delicate coconut flavor, replace 1/4 cup of the coconut milk with whole milk.
• For a stronger orange note, add a strip of orange zest to the caramel while it cools, then remove it before serving.

Storage notes

Cover and refrigerate leftover quindim for up to 4 days. Store the orange caramel sauce separately in a small jar or container for up to 1 week in the refrigerator. Rewarm the sauce gently before serving, then spoon it over the chilled custards. For the best texture, unmold the quindim just before serving rather than far ahead of time.

Sources

• King Arthur Baking: How to Make Flan