Name: Brazilian Bom-Bocado (Egg Custard)
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Butter - 1 teaspoon; White sugar - 1 teaspoon; Sweetened condensed milk - 1 (14 ounce) can; Unsweetened shredded coconut - ½ cup; Eggs - 2; Finely grated Parmesan cheese (Optional) - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Brazilian Bom-Bocado (Egg Custard)

1. Butter - 1 teaspoon

2. White sugar - 1 teaspoon

3. Sweetened condensed milk - 1 (14 ounce) can

4. Unsweetened shredded coconut - ½ cup

5. Eggs - 2

6. Finely grated Parmesan cheese (Optional) - 1 pinch

How to cook deliciously - Brazilian Bom-Bocado (Egg Custard)

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.

2. Stage

Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.

3. Stage

Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.

4. Stage

Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.

5. Stage

Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.

6. Stage

Refrigerate until chilled.