Quindins de Iaiá

Description

Ingredients

• 15 egg yolks
• 2 egg whites
• 11/4 lb Sugar
• 1 grated coconut (2 cups)
• 1 tsp corn starch
• 1 tsp milk

Directions

• Preheat oven to 325° F.
• Mix the egg yolks, egg whites, milk and corn starch well with a spoon and pass mixture through a strainer.
• Add Sugar, then coconut.
• Let mixture rest for a few minutes to melt Sugar well.
• butter mini-muffin tins well and add quindim mixture to each one.
• Place tins in a shallow roasting pan and add enough hot water to come about two-thirds up the sides of the tins.
• Bake in the center of the oven until top turns golden brown.
• Make sure your water doesn't dry out, though!
• Cool for 15 minutes, invert and unmold into pretty paper cups