Quindin de yá-yá (an egg and coconut dessert) from The New New York Times Cookbook by Craig Claiborne and Pierre Franey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • robm on July 04, 2011

    This is Brazil's "national dessert," derived from traditional Portuguese sweets. This recipe makes a "quindao," a big quindin. (Pronounced keen-jeen). You can also pour this mixture into a buttered cupcake tin (12 holes) which can be set in the oven over a similar size pan of hot water. Bake until the quindins rise a bit and are lightly golden on top. Cool, unmold and invert. The coconut should be on the bottom, forming a crust, while the top should be vividly yellow, translucent and the consistency of a firm custard. One per person is plenty, these are VERY rich and sweet! A fine finish to a meal, or at afternoon tea!

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