- 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)
- 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.
05/13/2018
recipepes.com
Brazilian Bom-Bocado (Egg Custard), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
