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| Brazilian Bom-Bocado (Egg Custard) |
"I have not translated the name of this little Portuguese-Brazilian pastry because there is not an English equivalent, at least that I know. The translation would be 'good bite.' It is a dessert that brings up childhood memories; my mom would always make it! It's very easy and quick to make."
Ingredients :
- 1 teaspoon butter
- 1 teaspoon white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup unsweetened shredded coconut
- 2 eggs
- 1 pinch finely grated Parmesan cheese (optional)
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 40M |
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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.
Notes :
- Grana Padano can be substituted for the Parmesan cheese.
- You can also use cupcake molds, but I'd just just fill 1/2 of the mold and give them a bit more time in the oven.
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