Brazilian Bom-Bocado (Egg Custard)

• 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)

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.

butter, white sugar, condensed milk, coconut, eggs, parmesan cheese

Taken from www.allrecipes.com/recipe/254349/brazilian-bom-bocado-egg-custard/ (may not work)