Brazilian Quindin Recipe

Here's a traditional Brazilian coconut flan they call Quindin.

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To prepare the muffin molds:

1. Preheat oven to 350F
2. Using about 2 tablespoons of butter, rub the butter around the insides of each mini muffin mold to create a thin butter coating (use a cold butter stick or melted butter and a pastry brush)
3. Using about a teaspoon of sugar, sprinkle all the mini muffin molds with a light dash of sugar
4. Flip the pan over and tap it gently to remove any loose sugar and set aside

To prepare the mix:

1. Crack each egg and separate the yolk from the whites
2. One at a time, blend well with a whisk or mixer the 14 egg yolks and 1 full egg
3. Mix in 1 teaspoon of coconut flavoring and ½ teaspoon of vanilla
4. Blend in the 1/2 cup of butter with 1 cup of sugar and ½ teaspoon of salt
5. Blend in the 1-2/3 cups of finely grated coconut and mix until smooth
6. Pour the mix into each mini muffin mold

To cook:

1. Place the mini muffin pan in the larger baking/roasting pan
2. Carefully pour hot water into the baking pan so it provides a 1-1/2 inch water bath around the outside of the mini muffin pan
3. Carefully place the baking pan in the oven
4. Cook for 15+ minutes or until light brown
5. Carefully remove the baking pan from the oven

To cool:

1. Take out the mini muffin pan and set it aside to cool for 15 minutes
2. Place the mini muffin pan in the refrigerator for at least 45 minutes

To serve:

1. Slide a knife around the inside wall of each muffin mold to loosen the flan from the pan
2. Gently lift out each flan or place a large plate on top of the mini muffin pan and then flip it over so the pan is upside-down on top of the plate
3. Lift the pan and arrange the flans, or place each flan on its own plate and serve