Is it a tart? Is it a pudding? Is it a baked decadent Brazilian custard? Well, yes, I guess it's all three. This version should be baked in a large tin/mould and served in slices, unlike it's close relative, the quindim. The baking process sets this sweet treat apart, as it demands the mould to be placed in a baking tray half-filled with warm water. Once you've carefully placed it into a cold oven (no pre-heating), the water slowly heats up and separates the two layers. The firmer heavier 'custard' layer sinks to the bottom (eventually to become the top), while the fluffier coconut texture rises to the top, and forms a golden brown outer crisp - which will become the bottom.
Ingredients: 155g coconut, 285ml milk, 18 egg yolks, 450g caster sugar, 50g butter, 1tsp of vanilla essence
Method: If you're using desiccated coconut, pour into a bowl, and allow to stand with the milk for 15mins before you do anything. Line a tin or cupcake mould with some of the melted butter, and pour the remaining in with the coconut and milk mix. Sprinkle a generous dash of caster sugar in the bottom of the tin, on top of the butter. Put the rest into the bowl, and stir well. Add a dash of vanilla essence, and then add each of the 18 egg yolks, stirring each one into the mix. Leave to stand for an hour. Put the tin or mould into an empty baking tray, stir the mix once more, and pour gently into the tin/mould. Then, before putting the tray into a cold oven, fill the tray half full with warm water - this helps separate the two layers whilst baking. Bake at 200c for approx. 60mins, or until the custard has set and the top is golden brown. Serve in slices after cooling.
Tips: Line the tin/mould well, and allow to cool whilst still in the tin and tray.
Music: Sergio Mendes - Mas Que Nada
