Brazilian Bom-Bocado (Egg Custard)

Name: Brazilian Bom-Bocado (Egg Custard)
Prep time: 10 min
Cuisine: allrecipes.com
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)

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

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

Refrigerate until chilled.