How to make Quindim (Brazilian Coconut Egg Custards) with Jessica B. Harris | Food & Wine Cooks

Food and Wine
Food and Wine
  • 3 years ago
These Brazilian treats feature a rich eggy custard on the top and a chewy coconut crust on the bottom. Both crust and custard come from a single batter. This recipe is from Jessica B. Harris, a scholar of the cuisine of the African diaspora.

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