Brazilian Bom-Bocado (Egg Custard) recipe
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Ingredients
- 1 teaspoon butter 1 teaspoon white sugar 1 (14 ounce) can sweetened condensed milk ½ cup unsweetened shredded coconut 2 eggs 1 pinch finely grated Parmesan cheese
Nutrition Info
- 147 caloriescarbohydrate: 19.1 gcholesterol: 43.1 mgfat: 6.5 gfiber: 0.6 gprotein: 3.9 gsaturatedFat: 4.5 gservingSize: -sodium: 58.3 mgsugar: 18.5 gtransFat: : -unsaturatedFat: : -
Directions Brazilian Bom-Bocado (Egg Custard)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
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.
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.
Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
Refrigerate until chilled.