this post was submitted on 23 Sep 2024
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[Question] Recipes for 12 egg YOLKS? (lemmy.world)
submitted 2 months ago* (last edited 2 months ago) by [email protected] to c/[email protected]
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Following up on the "Baking in the American South" post, I picked up some Nordic Ware pans today for bundt cakes and pound cakes.

Included was a Angel Food cake recipe requiring 12 egg WHITES.

I have no problem separating, but it seems a waste of a DOZEN egg yolks.

Any ideas on what to put them in?

I guess I could make the egg sauce bottle here, but I'd have to buy a Sou Vide machine. :(

https://youtu.be/KL4PDa6PpLQ

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[–] [email protected] 10 points 2 months ago* (last edited 2 months ago) (2 children)

Here's quindim, a dessert:

  • a dozen yolks
  • 240g refined sugar, plus a bit more
  • 240g coconut milk
  • 100g grated coconut
  • 1tbsp butter, melted (for greasing)
  1. Use the butter to grease some muffin moulds or similar. Then sprinkle some sugar over the butter - it helps to prevent the dish from sticking.
  2. Get a large, oven-friendly pot. Put some cotton rag on the bottom of the pot, then the muffin moulds over the rag. Fill the space between the pot and moulds with water, taking care so no water leaks into the moulds. (Yup, good ol' bain-marie.)
  3. Sieve the yolks, to prevent lumps, otherwise the dessert gets an eggy taste. Add the other ingredients, and mix everything by hand until homogeneous. If you want the quindim to look as yellow as in the pic it's fine to add some food dye, but I personally don't bother.
  4. Carefully pour the mix into the moulds. The grated coconut will float, it's fine.
  5. Put the pot in a pre-heated oven, medium (180°C) heat. It should take 30min~1h to cook it; you know that it's done by sticking a toothpick inside the dish - if it comes off clean then it's done.

Since the assemblage is tricky to explain, I'm also including a drawing:

The rag is not strictly obligatory but it prevents the moulds from wobbling back and forth.

Further info on this dish: that's a recipe from Northeastern Brazil, originated in colonial times. Back then nuns used egg whites to starch their robes, following what was customary in Portugal, so they were left with a buttload of leftover yolks. One of the ways that they found to use them is to mix with sugar (widely available there, as the region was basically settled for sugar cane farming) and coconut (also widely available there). The name is a borrowing from Kikongo "di-kende", basically "the girls' way".

Nowadays it's available across the whole country and I wouldn't be surprised if it made its way back into Portugal. Most people don't prepare it at home, since it's often sold in bakeries.

[–] [email protected] 4 points 2 months ago

So... this is why I'm here. This just hit my list of things that I absolutely must try.

[–] [email protected] 3 points 2 months ago

Oh my