Ingredients:
18 large egg yolks
250 g. grated fresh coconut, dry or hydrated with water
1 cup (tea) and cold boiled cow's milk
300-400 grams. refined sugar or to taste
1 tablespoon (soup) of melted butter, not margarine serves
Way of preparing:
Hit the blender put 5 five minutes egg yolks, then add the melted butter milk, sugar and put last grated fresh coconut.
Form of 25 cm in circumference and five centimeters in height
Grease shape with butter and dusted with sugar, or glucose, diluted with a little water. "Glucose is to shine".
For a cup of glucose, two tablespoons of cold water, bring to fire until dissolved well, is a thick syrup.
Place the Quindao in shape, allow to stand for an hour, to separate the liquid from the coconut.
Oven 180 ° C leave to blush.
Turn on the oven, place the boiling water into the pan where the shape of Quindao.
Bake in a water bath for about an hour, or until well browned on top.
Allow to cool in the furnace. Unmold while warm.
Durability 3 to 5 days in the refrigerator.
If you want you can freeze, uninformed.
To serve place the Quindao capsized in a glass dish, that is, with golden side down.
To serve a special party, garnish with mint leaf, cherries or kiwi slices and whipped cream balls
Note:
You can bake in muffin tins of Quindins, greased with butter and sprinkled with sugar, or glucose. I use glucose to stay bright.
For Freezing:
Once cooled the Quindins put in molds of paper.
Keep in a cardboard box with a lid.
Wrap with plastic wrap .. Bring to frezer for up to 2 months.
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