Brazilian Bom-Bocado (Egg Custard)
Recipe by Alessandra Kanawati from allrecipes.com
Dessert 40 Mins.
Ingredients
12
12 servings
- •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 (Optional)
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 147
- Carbohydrate: 19g
- Fat: 7g
- Fiber: 1g
- Protein: 4g
- Sugar: 19g
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