Brazilian Bombocado

by becky
Created
From the cookbook Pan Y Dulce

Ingredients

  • 2 large eggs, plus 2 large egg yolks
  • One 14-oz can sweetened condensed milk
  • 150 g (1¾ c + 2 Tbsp) grated coconut
  • 75 g (1¼ c) finely grated Parmesan cheese
  • 25 g (2 Tbsp) unsalted butter, softened
  • 15 g (2 Tbsp) all-purpose flour
  • 5 g (1 tsp) baking powder
  • 3 g (1 tsp) kosher salt

Directions

  1. Preheat the oven to 350°F.
  2. In a small mixing bowl, combine the eggs, egg yolks, condensed milk, coconut, Parmesan, butter, flour, baking powder, and salt and mix with a wooden spoon until evenly incorporated.
  3. Heavily grease or line 6-ounce baking molds and add the mixture to the molds until about three-quarters filled. Bake for 12 minutes, or until lightly browned on the top.
  4. Let cool for 15 minutes and then flip over to make removing easier before serving.