Coconut quindim

• Butter2 tablespoons
• Egg Yolks10
• Caster Sugar3½ oz
• Coconut Milk1¼ cups
• Desiccated Coconut1¾ oz
• Vanilla Extract1 tsp

Instructions

1. 1

   Heat oven to 180C/160C fan/gas 4.

2. 2

   Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter.

3. 3

   Sprinkle with the caster sugar to coat.

4. 4

   In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla.

5. 5

   Pour into ramekins and place in a large roasting tin in the oven.

6. 6

   Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim.

7. 7

   Bake for 30-35 mins until the tops are golden.

8. 8

   Take the ramekins out of the water and leave to cool for 5 mins.

9. 9

   Chill for 4 hrs and then run a knife around the edge.

10. 10

    Place a plate on top and turn out the quindims to serve.