Brazilian Bom-Bocado (Egg Custard) – a delicious recipe with butter, white sugar, condensed milk, coconut, eggs, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
208
kcal
Calories
14
g
Fat
4
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 teaspoon butter, 1 teaspoon white sugar, 1 (14 ounce) can sweetened condensed milk, 1/2 cup unsweetened shredded coconut, and more.
Yes, Brazilian Bom-Bocado (Egg Custard) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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