Brazilian Bom-Bocado (Egg Custard)

Follow our step-by-step guide on how to make Brazilian Bom-Bocado (Egg Custard).

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While it warms up, take a mini cupcake mold and give it a generous greasing with butter.

3. Step 3

   For a delightful touch, sprinkle some sugar inside to create a sweet coating that will enhance the flavor of your treats.

4. Step 4

   In a mixing bowl, combine sweetened condensed milk, shredded coconut, eggs, and a pinch of Parmesan cheese if you’re feeling adventurous.

5. Step 5

   Stir everything together until it’s beautifully blended, creating a luscious coconut mixture.

6. Step 6

   Now, pour this mixture into your prepared cupcake mold, filling each cup about three-quarters full to allow for a little rise.

7. Step 7

   Next, place the cupcake mold into a roasting pan that’s about an inch larger.

8. Step 8

   Carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the cupcake mold.

9. Step 9

   This water bath will help your custards bake evenly and stay moist.

10. Step 10

    Slide the pan into your preheated oven and let them bake for around 10 minutes, or until the tops turn a lovely golden brown.

11. Step 11

    Once they’re done, take them out and let the custards cool on a wire rack until they’re cool enough to handle.

12. Step 12

    Gently remove them from the mold and transfer them into cute mini paper muffin cup liners.

13. Step 13

    For the final touch, pop them in the refrigerator to chill until you’re ready to serve.

14. Step 14

    These delightful coconut custards are sure to impress your friends and family with their rich flavor and charming presentation! Enjoy every bite!.