For an extra touch of flavor, try toasting the shredded coconut lightly before adding it to the mixture. This will enhance its nutty aroma and add a pleasant texture. Don't skip the water bath! It's crucial for gentle, even cooking, preventing the custards from cracking or becoming rubbery. If you don't have mini cupcake molds, you can use ramekins. Adjust the baking time accordingly, checking for doneness with a toothpick. A tiny grating of lemon or orange zest can brighten the flavors even further. Bom-Bocado are best enjoyed chilled. They're the perfect little treat on a warm day.
Brazilian Bom-Bocado (Egg Custard)
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS9
Transport yourself to a sun-drenched Brazilian kitchen with these delightful Bom-Bocado, or 'good bite,' pastries. A taste of childhood nostalgia, these miniature egg custards are incredibly simple to prepare and bursting with tropical coconut flavor. Each bite is a creamy, comforting indulgence that will leave you wanting more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol43 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium58 mg
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Sugar19 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
2 mins
Grease a mini cupcake mold with butter and coat with sugar. Ensure every nook and cranny is covered for easy release.
03
Step
3 mins
In a mixing bowl, combine the sweetened condensed milk, shredded coconut, eggs, and Parmesan cheese. (2 minutes)
04
Step
2 mins
Mix until just combined, being careful not to overmix. Overmixing can result in a tougher texture.
05
Step
3 mins
Pour the coconut mixture into the prepared cupcake mold, filling each cup about 3/4 full to allow for slight expansion during baking. (3 minutes)
06
Step
2 mins
Place the cupcake mold into a larger roasting pan. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the cupcake mold, creating a water bath (bain-marie). (2 minutes)
07
Step
10 mins
Bake in the preheated oven until the coconut mixture is golden brown and set, approximately 10 minutes. The custards should be slightly firm to the touch.
08
Step
15 mins
Cool the cupcake mold on a wire rack until the custards can easily be removed. (15 minutes)
09
Step
5 mins
Gently remove the custards from the mold and place them into mini paper muffin cup liners for an elegant presentation. (5 minutes)
10
Step
30 mins
Refrigerate for at least 30 minutes, or until thoroughly chilled, before serving. Chilling allows the flavors to meld and the custard to firm up beautifully.
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Please Rate
Rebeca Schowalter
Jun 25, 2025These were so easy to make and tasted just like my grandmother's! The water bath tip was essential.
Eusebio Auer
Jun 20, 2025The Parmesan cheese sounds weird, but it really works! It adds a subtle savory note that balances the sweetness perfectly.
Susana Carter
Jun 18, 2025I added a little vanilla extract, and they were even better! My kids loved them.