Quindao Coco

Quindao Coco
Ingredients:
18 large egg yolks150 grs. fresh grated coconut, or 100 grams. Dry hydrated150 to 200 ml of cold cow's milk400 grs. of refined sugar if you prefer very sweet, or to taste1 tablespoon of butter

How to Prepare:
Whisk the egg yolks in a blender 5'A 10'Minutos, add the milk and butter makes the beat, then add the sugar and finally the grated coconut.
No need to pass the yolks through a sieve.
Round shape of 25 cm in circumference and 5 cm in height.
A greased with butter and sprinkled with sugar.
Dump the Quindao in shape, let stand for one hour, is to stay on top of the coconut batter.
If not put at rest turns Queijadinha
Medium preheated oven 180 º C.
Bake in a water bath set about 40 '(minutes), or until well browned on top.
The water bath is boiling, and is prepared as follows:
Place the shape of Quindao within otherwise most round or rectangular. slightly larger than the first.
Add boiling water gradually in the second way with the aid of a long teapot spout.
After Quindao roast, let cool in the oven.
When cold, store them in the fridge to put 3-5 days.
If you want you can freeze desenformando, having previously packed inside a cardboard box with lid or wrap with cellophane.
To serve place in a glass dish with golden part facing down.
If you want you can garnish with mint leaves Quindao, cherries in syrup drained and Kiwi, and balls made of whipped cream with cherry beak.
It can also make quindins small, make the same manner as above.
Note:
Can make Quindao a rectangular baking dish, make according to the above recipe, then cut with small cutter brush with glucose to shine.
If using for party, use muffin cups transparent petals.
It is lovely to use as kernels quindim daisy with petals of daisy muffin cups.It is beautiful and decorated.White towel and yellow to highlight up daisies, that arises around the table.You can use white towel to the floor.