4 eggs
8 yolks
2 cups (chopped) of sugar
1 package of grated coconut (100 g)
1 tablespoon of butter
1 cup of heavy cream
1 tablespoon of brewed coffee.
Syrup
1 and 1/2 tablespoons of brewed coffee
1/2 cup of hot water
1/2 cup of sugar
4 eggs
8 yolks
2 cups (chopped) of sugar
1 package of grated coconut (100 g)
1 tablespoon of butter
1 cup of heavy cream
1 tablespoon of brewed coffee.
Syrup
1 and 1/2 tablespoons of brewed coffee
1/2 cup of hot water
1/2 cup of sugar
Preheat the oven to 400°F
In a blender, beat well the eggs and yolks
Add the sugar, grated coconut, butter, heavy cream, and coffee
Beat until the mixture is smooth
Then, pour it into a mold with a central hole greased with butter and dusted with sugar
Cover it with aluminum foil and bake in a water bath for approximately 45 minutes
Remove the foil and let it bake for another 20 minutes or so
Syrup
Prepare the coffee with hot water. Reserve
In a pan, melt the sugar until caramelized and add the coffee
Let it simmer until a syrup forms
Serve with the quindim.
