Brazilian coconut flan custard
Preheat the oven to 175°C / 350°F. In a large mixing bowl, combine all the ingredients together: egg yolks, sugar, water, shredded coconut, butter and vanilla extract. If you cannot find vanilla extract, you can use essence of vanilla as a substitution. Mix well with a wooden spoon until combined. It's important that all the ingredients are mixed together and form a consistent batter.
Grease small round ring moulds with butter. Pour the custard mixture into each of the moulds until they are almost full, but still leaving a bit of space on the top for when it cooks. Bake in the oven for 25 minutes. After time is up, stick a toothpick inside and when it comes out clean, the quindim are ready. If the toothpick has custard residue on it, the quindim need more time in the oven. Once the custard has finished cooking, take out of the oven and place on a rack to let cool. Then, put in the fridge until serving. Serve chilled.
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