Brazilian Bom Bocado Egg Custard Recipes
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.
Provided by Alessandra Kanawati
Categories Brazilian Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 58.3 mg, Sugar 18.5 g
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.
Provided by Alessandra Kanawati
Categories Brazilian Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 58.3 mg, Sugar 18.5 g
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