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Brazilian Bom-Bocado (Egg Custard)
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Try this decadent Brazilian bom-bocado pastry - a creamy, coconut treat made with eggs and condensed milk.
Ingredients:
  • 1 teaspoon butter
  • 1 teaspoon white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 0.5 cup unsweetened shredded coconut
  • 1 pinch finely grated Parmesan cheese
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously butter and sugar coat a mini cupcake mold.
  • In a bowl, combine condensed milk, shredded coconut, eggs, and Parmesan cheese until well mixed. Fill each cupcake mold with the coconut mixture, filling them 3/4 full.
  • Set the cupcake mold into a roasting pan slightly larger, fill the roasting pan with hot tap water halfway up the sides of the cupcake mold, approximately 1 inch.
  • Bake until the coconut mixture turns golden brown in the preheated oven, approximately 10 minutes.
  • Allow the custards to cool on a wire rack until they can be easily removed from the mold, then transfer them into mini paper muffin cup liners.
  • Chill in the refrigerator.

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