Quindins de Iaiá

Quindins de Iaiá Recipe - Traditional Brazilian Dessert

Region / culture: Brazil | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 12

Introduction

Quindins de Iaiá, also known as Brazilian coconut flans, are a delicious and traditional dessert that originated in Brazil. These sweet treats are made with simple ingredients like egg yolks, sugar, coconut, and milk, resulting in a rich and creamy texture with a sweet coconut flavor.

History

Quindins de Iaiá have been a popular dessert in Brazil for many years, with their origins dating back to Portuguese colonial times. The name "quindim" is believed to have originated from the African word "quindim," which means a small, delicate object. Over the years, this dessert has become a staple in Brazilian cuisine, often enjoyed during special occasions and celebrations.

Ingredients

15 egg yolks
2 egg whites
1.25 lb (567 g) of sugar
1 grated coconut (2 cups)
1 tsp of corn starch
1 tsp of milk

How to prepare

Preheat the oven to 325° F.
In a bowl, mix the egg yolks, egg whites, milk, and corn starch until well combined. Pass the mixture through a strainer.
Add sugar and coconut to the mixture.
Allow the mixture to rest for a few minutes to ensure the sugar is well melted.
Grease mini-muffin tins with butter and pour the quindim mixture into each tin.
Place the tins in a shallow roasting pan and add enough hot water to come about two-thirds up the sides of the tins.
Bake in the center of the oven until the top turns golden brown.
Make sure to keep an eye on the water level to prevent it from drying out.
Allow the quindim to cool for 15 minutes, then invert and unmold them into pretty paper cups.

Variations

Add a splash of rum or coconut liqueur for an extra kick of flavor.
Top with toasted coconut flakes for added texture.

Cooking Tips & Tricks

Make sure to pass the egg mixture through a strainer to ensure a smooth and creamy texture.

- Keep an eye on the water level in the roasting pan to prevent it from drying out while baking.

- Allow the quindins to cool before unmolding them to ensure they come out perfectly.

Serving Suggestions

Serve Quindins de Iaiá as a sweet treat after a traditional Brazilian meal or as a dessert option for special occasions.

Cooking Techniques

Baking, straining, and greasing mini-muffin tins are the key cooking techniques for making Quindins de Iaiá.

Ingredient Substitutions

Use coconut milk instead of regular milk for a more intense coconut flavor.

- Substitute sugar with honey or maple syrup for a healthier alternative.

Make Ahead Tips

Quindins de Iaiá can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Quindins de Iaiá in pretty paper cups or on a decorative platter for a beautiful presentation.

Pairing Recommendations

Pair Quindins de Iaiá with a cup of coffee or a glass of dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store Quindins de Iaiá in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Quindins de Iaiá contains approximately 200 calories.

Carbohydrates

Each serving of Quindins de Iaiá contains approximately 30g of carbohydrates.

Fats

Each serving of Quindins de Iaiá contains approximately 10g of fats.

Proteins

Each serving of Quindins de Iaiá contains approximately 3g of proteins.

Vitamins and minerals

Quindins de Iaiá are a good source of vitamin A and calcium.

Alergens

Quindins de Iaiá contain eggs and dairy.

Summary

Quindins de Iaiá are a delicious dessert option that is relatively high in carbohydrates and fats, but also provide essential vitamins and minerals.

Summary

Quindins de Iaiá are a delicious and traditional Brazilian dessert that is easy to make and perfect for special occasions. With a rich coconut flavor and creamy texture, these sweet treats are sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. Quindins de Iaiá, a traditional Brazilian dessert made with coconut and egg yolks, caught my eye in an old cookbook I found tucked away in the attic. The pages were yellowed with age and the text was faded, but the recipe for Quindins de Iaiá stood out in bold letters, as if calling to me from the past.

I had always been fascinated by different culinary traditions and had collected recipes from all over the world. From Italian pasta dishes to Indian curries, I loved experimenting in the kitchen and trying new flavors. And now, Quindins de Iaiá had captured my imagination with its exotic name and unique combination of ingredients.

I decided to make the dessert for a family gathering that weekend, eager to share this new culinary discovery with my loved ones. I gathered the necessary ingredients – coconut, sugar, egg yolks, and butter – and set to work in the kitchen, following the instructions in the old cookbook with care.

As I mixed the ingredients together and poured the batter into small molds, the sweet smell of coconut filled the air, making my mouth water in anticipation. I placed the molds in the oven and watched as the Quindins de Iaiá baked to a golden perfection, the tops turning crispy and caramelized.

When the dessert was ready, I set it out on the table for everyone to try. My family's eyes widened in delight as they took their first bite of the Quindins de Iaiá, savoring the rich, coconut flavor and the decadent texture. They showered me with compliments, praising my culinary skills and asking for the recipe.

From that day on, Quindins de Iaiá became a staple in my repertoire of recipes. I made it for every special occasion, from birthdays to holidays, delighting my family and friends with this delicious Brazilian treat. And as I shared the recipe with others, it became a cherished tradition in many households, passed down from generation to generation.

Over the years, I learned to make Quindins de Iaiá with my own personal touch, adding a pinch of cinnamon or a splash of rum to elevate the flavors even further. I experimented with different variations, incorporating new ingredients and techniques to create unique twists on the classic dessert.

But no matter how many times I made Quindins de Iaiá, the recipe always held a special place in my heart. It reminded me of that first time I saw it in the old cookbook, of the excitement and curiosity that had led me to try something new and unfamiliar. It was a reminder of the joy and satisfaction that came from exploring different culinary traditions and sharing them with others.

As I grew older, I continued to cook and bake, passing on my knowledge and recipes to my grandchildren. And whenever they asked me about the story behind a certain dish, I would tell them about Quindins de Iaiá, about how a simple recipe from a forgotten cookbook had sparked a lifelong passion for cooking and a love of culinary exploration.

And so, Quindins de Iaiá became more than just a dessert – it became a symbol of my journey as a cook, of the joy and fulfillment I found in the kitchen, and of the memories and traditions I had created along the way. It was a sweet reminder of the power of food to bring people together, to create lasting connections, and to nourish both body and soul. And for that, I would always be grateful to the recipe that had started it all.