Brazilian Bom Bocado Egg Custard Food
BRAZILIAN BOM-BOCADO (EGG CUSTARD)
I have not translated the name of this little Portuguese-Brazilian pastry because there is not an English equivalent, at least that I know. The translation would be 'good bite.' It is a dessert that brings up childhood memories; my mom would always make it! It's very easy and quick to make.
Provided by Alessandra Kanawati
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 147 calories, Carbohydrate 19.1 g, Cholesterol 43.1 mg, Fat 6.5 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 58.3 mg, Sugar 18.5 g
BRIGADEIRO
There is a great Brazilian sweet that is like a bonbon and extremely scrumptious and delicious called brigadeiro! This is a great type of sweet that is loved here in Brazil! Try it! You can make it in the microwave too, just remember to stir every minute.
Provided by ROMINA_BR
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 20
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 11.1 g, Cholesterol 8.2 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 29.2 mg, Sugar 10.7 g
BRAZILIAN BOM-BOCADO (EGG CUSTARD)
I have not translated the name of this little Portuguese-Brazilian pastry because there is not an English equivalent, at least that I know. The translation would be 'good bite.' It is a dessert that brings up childhood memories; my mom would always make it! It's very easy and quick to make.
Provided by Alessandra Kanawati
Categories Brazilian Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 147 calories, Carbohydrate 19.1 g, Cholesterol 43.1 mg, Fat 6.5 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 58.3 mg, Sugar 18.5 g
BRAZILIAN BOM-BOCADO (EGG CUSTARD)
I have not translated the name of this little Portuguese-Brazilian pastry because there is not an English equivalent, at least that I know. The translation would be 'good bite.' It is a dessert that brings up childhood memories; my mom would always make it! It's very easy and quick to make.
Provided by Alessandra Kanawati
Categories Brazilian Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 147 calories, Carbohydrate 19.1 g, Cholesterol 43.1 mg, Fat 6.5 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 58.3 mg, Sugar 18.5 g
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