En el Rotary Magazine correspondiente al mes de diciembre de 2023 aparece la receta del Quindim gracias a la colaboración de nuestro socio Ernesto Neumann.

Es de destacar que un pequeño club como nuestro Rotary eClub of Latinoamerica aparezca en el Rotary Magazine.



Makes 4 ramekins

Ernesto Neumann, Rotary E-Club of Latinoamérica

Legend has it that the white garments of Portuguese nuns were starched with egg whites, so sweet confections were the answer to using up the surplus of egg yolks. The Portuguese version of quindim uses almonds, but when the recipe was brought to Brazil, cooks adapted it to include abundantly available coconut instead. «Quindim is one of those desserts that embodies the essence of Brazilian culture: vibrant, joyful, and a mix of influences that come together to create something uniquely beautiful,» Ernesto Neumann says.

Popular at family gatherings and celebrations, quindim is a custardy delight known for its vibrant yellow color and its rich, sweet coconut flavor. «The recipe is relatively straightforward,» he says, «but getting that perfect texture can be a bit of an art form.» We can attest to that — it took us multiple tries to get it right. Here is the recipe as we adapted it.

8 egg yolks

½ cup sugar

3 tablespoons butter, melted and cooled

½ cup coconut milk

1 cup coconut flakes

Additional butter and sugar to coat ramekins

1. Preheat oven to 350 F. Put a kettle of water on to boil.

2. Pass egg yolks through a sieve. Add sugar and then whisk to combine. Add butter and mix again. Add coconut milk and coconut flakes, then stir to combine. Set aside mixture while you prepare your ramekins. Brush the insides of each ramekin with melted butter, then coat the interior with sugar. Discard any excess sugar.

3. Stir up your quindim mixture and divide evenly among the ramekins. Place in a baking dish and pour boiling water into the dish so it comes halfway up the sides of the ramekins. Bake for 35 minutes.

4. Let the quindim cool FULLY, then run a knife around the edge of each ramekin and unmold onto a plate. (If the quindims are not unmolding, dip the ramekin in hot water briefly to help them come out.) Serve cold.

Josep Mª Reichardt

Josep Mª Reichardt es economista y MBA por ESADE, asesor financiero y consultor del sector turístico. Ha sido Director Financiero en GrupCaixa, actual CaixaBank.

Ver todas las entradas de Josep Mª Reichardt →

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