Recipes :
2 tablespoons Butter
10 Egg Yolks
100g Caster Sugar
300ml Coconut Milk
50g Desiccated Coconut
1 tsp Vanilla Extract
1 tsp
Instructions :
step 1
Heat 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.
step 2
In 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.
step 3
Pour 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.
step 4
Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.