Traditional Creamy Quindim: Classic Recipe That Won't Crack

For the Quindim

• 22 Egg Yolks (approx. 391g)
• 363g (about 1 3/4 cups) Refined Sugar
• 78g (about 3/4 cup) Dry Shredded Coconut
• 78ml (about 1/3 cup) Liquid Milk
• 51g (about 3.5 tbsp) Unsalted Margarine or Butter (melted)
• 1 Whole Egg (or 2, if small) (approx. 39g)

For Greasing the Molds

• Margarine or Butter
• Refined Sugar or Corn Syrup

Fat and Yolks Preparation

1. 1
   Melt the Margarine (or Butter) over low heat, without boiling. Set aside to cool.
2. 2
   Sieve the egg yolks and the whole egg gently to remove the membrane and strong odor, without beating.

Mixing and Resting

1. 1
   In a large bowl, mix all ingredients: sieved egg yolks, sieved whole egg, sugar, dry shredded coconut, liquid milk, and the cool, melted fat (Margarine/Butter).
2. 2
   Optional: If desired, add the anise liqueur at this time to reduce the egg odor.
3. 3
   Optional: Hydrate the coconut with the milk for 10 minutes before mixing the other ingredients.
4. 4
   Let the mixture rest for at least 30 minutes at room temperature. This helps hydrate the coconut and better dissolve the sugar.

Assembly and Cooking

1. 1
   Generously grease the Quindim molds (or a larger pan) with margarine/butter and sprinkle with sugar or grease with corn syrup.
2. 2
   Pour the Quindim mixture into the molds, filling them to the rim.
3. 3
   Bake in a water bath (Bain-marie) in a preheated oven (about 180°C/350°F) for 30 to 40 minutes, or until the top is firm and shiny.
4. 4
   Remove from the oven and the water bath. Let it cool completely before refrigerating.
5. 5
   Unmold only when well chilled.