#queijadinhas

Brazilian Recipe: Little Cheese Custards (Queijadinhas)

Adapted from the cookbook, Café Brazil, by Michael Bateman. As the book describes, “Mixtures of sweet and savory are typical of Brazil. These little mouthfuls of a sweet-savory custard are baked in tiny wax-paper cases such as are used for petit-fours. They will keep for a few days in an airtight tin or in a plastic container in the refrigerator.” These little coconut-cheese custards were as easy to make as they were delicious (answer to both: extremely). These are equally welcomed by Brazilians as an appetizer, dessert, and snack at any time during the day. I used a 12-muffin pan to make these, and baked them at a slightly lower temperature 375 degrees F for the same amount of time, or until lightly golden brown on the top’s edges, due to the modification of these larger queijadinhas. I also omitted the hot water in the pan technique with this preparation.

Ingredients:

1 x 15-oz. can condensed milk 2 free-range egg yolks 1 c. freshly grated coconut (or use shredded dried coconut) 2 tsp. freshly grated Parmesan cheese

Directions:

Preheat the oven to 400 degrees F.

In a bowl, beat together the condensed milk, egg yolks, coconut, and Parmesan with a wooden spoon.

Fill 24 wax-paper petit-four cases with the mixture. Lay a sheet of foil in a wide baking pan and set the cases on the foil. Fold up the sides of the foil all around and pinch at the corners to make a waterproof boat for the paper cases.

Place the pan on the oven rack and pour boiling water in the pan, to half fill the space around the foil boat. Bake for 30 minutes. Leave to cool before serving.

     Aqui em casa, temos a tradição de sempre ter queijadinhas na nossa mesa de Natal. Hoje eu vou colocar a receita aqui no blog pra vocês fazerem e experimentarem, é bem fácil e muito gostoso !