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 calories
carbohydrate: 19.1 g
cholesterol: 43.1 mg
fat: 6.5 g
fiber: 0.6 g
protein: 3.9 g
saturatedFat: 4.5 g
servingSize: -
sodium: 58.3 mg
sugar: 18.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  6. Refrigerate until chilled.

Recipe Yield

12 bom-bocado

Recipe Note

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.

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