Ingredients:
500g (18oz) sugar
1 cup water
2 tablespoons butter
1 cup egg yolks (12 to 16 yolks)
1 teaspoon orange flower water
1 cup shredded coconut (unsweetened)
Directions:
Cook sugar and water to a thread (220F).
Take the pan out of the stove and mix butter.
Let it cool down.
Preheat the oven to 350 F.
Preheat the oven to 350 F.
Butter a pudding pan and coat sides with sugar.
Fill a larger baking pan to the middle with water and put inside the oven.
Pass the egg yolks through a strainer to get rid of the skin, mix the cooked sugar, orange flower water and coconut.
Pass the egg yolks through a strainer to get rid of the skin, mix the cooked sugar, orange flower water and coconut.
Transfer mix to prepared pan and let it rest for 15 minutes.
Bake in a bain-marie for 60 to 90 minutes (it depends on the shape of the pan), until the top is golden or a knife shoved on the middle of the pan comes out clean.
Bake in a bain-marie for 60 to 90 minutes (it depends on the shape of the pan), until the top is golden or a knife shoved on the middle of the pan comes out clean.
Let it cool down, take to the refrigetator and wait a few hours before taking out of the pan.
Slide a sharp knife around the edge of the pan and turn the quindim onto a plate.
