Brazilian coconut egg yolk custard (Quindim)

1. Preheat the oven to 180 °C; butter 8 small muffin or ring moulds and dust with granulated sugar – this gives a shiny, caramelised top.

2. Push the egg yolks through a sieve (this makes it silky and removes the membranes that give an "eggy" smell).

3. Add the sugar and just stir together with a hand whisk – don't whip, as air bubbles will spoil the top.

4. Stir in the melted, lukewarm butter and desiccated coconut, then rest for 10 minutes so the coconut soaks up the liquid.

5. Divide the mixture between the moulds, stand them in a deep roasting tin, pour hot water into the tin halfway up the moulds and bake in the bain-marie for 35-40 minutes until set and golden on top.

6. Cool completely, then chill for at least 2 hours and turn out carefully only when cold – the coconut forms a crisp "base" at the bottom, and the top becomes a glossy, amber custard layer.

Tip: Quindim was born in Bahia where Portuguese convent sweets made from egg yolks met Afro-Brazilian coconut cooking – dip the mould in hot water for a minute and it will turn out much more easily.