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
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 COFFEE CUSTARD (CRèME DE CAFé)
Make and share this Brazilian Coffee Custard (Crème De Café) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 325°F.
- Combine the milk, vanilla bean and coffee beans in a sauce pan. Bring rapidly to a boil, then remove pan from heat.
- Stir in the strong coffee. Reserve.
- In a bowl, beat the egg yolks, then gradually blend in the sugar and cornstarch. Mix well.
- Strain the cooled milk, a little at a time, through a fine sieve lined with cheesecloth into the egg and sugar mixture.
- Pour the mixture into a buttered baking dish or into individual ovenproof custard cups.
- Cover the baking dish, set in a pan of hot and bake until a knife inserted into the center of the custard comes out clean, about 45 minutes to 1 hour.
- Cool custard to room temperature, then chill until needed. Before serving, run a knife around the inside edge of the baking dish and invert custard onto a serving dish. Serves 4.
- Larousse Treasury of Country Cooking.
Nutrition Facts : Calories 216.1, Fat 8.1, SaturatedFat 3.5, Cholesterol 245.2, Sodium 46.4, Carbohydrate 30.4, Sugar 29.9, Protein 6
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