Brazilian Coconut Custards

Name: Brazilian Coconut Custards (Quindin de Ya-Ya)
Yield: Makes 6 puddings
Cuisine: Brazil
Ingredients: ½ teaspoon ground cloves; ½ teaspoon ground cinnamon; 1½ cups shredded sweetened or unsweetened coconut; 1½ cups shredded sweetened or unsweetened coconut; 1 large egg; 1 cup sugar; 6 large egg yolks; 1 teaspoon orange flower water, or to taste (see note); ½ cup (1 stick) unsalted butter, softened

Quindin de Ya-Ya

Preparation info

Makes
6
puddings

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

From Brazil, here’s a sweet coconut custard that’s almost as dense as fudge, golden on top, with a gelatinous bottom layer. The custards are most often served with afternoon tea. I have reduced the number of egg yolks in this one from the original 16.

Ingredients

1 large egg
6 large egg yolks
1 cup sugar

Americas
Brazil
Dessert
Gluten-free
Vegetarian

Method

Preheat the oven to 350 degrees F, with a rack in the center. Generously butter 6 custard cups or ramekins and place them in a roasting pan.
In a bowl, beat the egg and egg yolks with an electric mixer at medium-high speed. Gradually add the sugar and