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Brazilian Bom-Bocado (Egg Custard)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.0641
Energy (kCal)1157.3256
Carbohydrates (g)32.2964
Total fats (g)111.0923
  • Cuisine

    Latin American >> South American >> Brazilian

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar. | 2. 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. | 3. 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. | 4. Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes. | 5. Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners. | 6. Refrigerate until chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    white sugar 1 teaspoon 16.254 4.1992 0.0 0.0
    milk 1 can sweetened condensed 827.5862 19.934 8.2399 85.7811
    coconut 1/2 cup unsweetened shredded 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999
    egg 2 143.0 0.72 12.56 9.51
    parmesan cheese 1 pinch grated 0.3854 0.0417 0.0417 0.0052

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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