Brazilian Bom-Bocado (Egg Custard) Recipe

  • 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)
  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.