Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Brazilian Quindim
A glossy, jewel-yellow coconut and egg yolk custard — Brazil's most striking single-bite dessert.
↓ Jump to recipe⏱️
15 minPrep🔥
30 minCook🍽️
10Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 10 egg yolks
- 200g sugar
- 100g desiccated coconut
- 50g butter, melted
- Pinch of salt
Instructions
- Whisk yolks, sugar, coconut, butter and salt.
- Rest 15 minutes.
- Butter mini muffin moulds; dust with sugar.
- Fill with the mixture.
- Place moulds in a baking tray with hot water (bain-marie).
- Bake at 170C for 30 minutes until set with a glossy top.
- Cool, then chill before turning out.
Advertisement · placeholder
Tara’s tips
- Bain-marie is essential for smooth texture.
- Let them cool before turning out.
Serving suggestions
- Best chilled.
Storage & reheating
Keep 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Use up egg yolks?
Perfect for after making meringue.
You might also like
Related recipes
Pakistani
Italian
Margherita Flatbread
A crisp, blistered flatbread with tomato, melting mozzarella and torn basil — pizza night without the…
Spanish
Spanish Tortilla
Just potatoes, onion and eggs — slow-cooked into a thick, golden tortilla that is wonderful warm…