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CREAMY OVEN COCADA

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CREAMY OVEN COCADA

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View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

4 servings

Ingredients

  • Can of condensed milk (395 g) | 1 unit(s)
  • Grated dry coconut | 1/2 cup
  • Finely grated Parmesan cheese | 1/2 cup
  • Gems | 2 unit(s)

Recipe

  1. Preheat the oven to 200°C (medium temperature).
  2. Take a kettle with water over high heat – it will be used to bake the cheesecake in a bain-marie.
  3. In a small bowl, crack one egg at a time to separate the white from the yolk. Transfer the yolks to a medium bowl and the whites to another bowl – in this recipe we will only use the yolks, you can store the whites in the fridge to prepare another recipe.
  4. Add the condensed milk to the yolks and mix well with a silicone spatula. Add the coconut and grated cheese and mix well to incorporate.
  5. Transfer the cream to a round refractory of 20 cm in diameter (if you prefer, use a refractory of another shape that holds 1 liter). A good option are smaller portions. Place the refractory with the cheese on a baking sheet and place in the oven.
  6. Fill the bottom of the pan with hot water and bake for about 20 minutes, or until the cheesecake is golden on the surface but still creamy in the center. Serve warm or at room temperature.

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