brazilian-bom-bocado-egg-custard.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "1 teaspoon butter",
        "1 teaspoon white sugar",
        "1 (14 ounce) can sweetened condensed milk",
        "1/2 cup unsweetened shredded coconut",
        "2 eggs",
        "1 pinch finely grated Parmesan cheese (optional)"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Brazilian Bom-Bocado (Egg Custard)",
    "url": "http://allrecipes.com/recipe/254349/brazilian-bom-bocado-egg-custard/"
}