Here is our twist on a classic Meu Bem Querido recipe (a meringue topped coconut custard dessert) with Chocolate and Cinnamon. Meu Bem Querido translates as My Very Dearest Darling.
1 tin of condensed milk
2 tins fresh milk
5 medium eggs, separated out into egg yolks (into a cake mixing bowl) and egg whites (into a separate, very clean, high-sided bowl)
60g dessicated coconut
6 Tbsp hot water
1 dsp caster sugar
1 dsp cornflour
2 tsp cocoa powder
1 tsp ground cinnamon powder
3 Tbsp caster sugar, for meringue
Small knob of butter to grease ovenproof dish
Pre-heat oven to 180 oC, and grease a rectangular ovenproof dish ( 30cm x 20cm x 5cm) with the small knob of butter.
First, in a bowl mix the 1dsp caster sugar through the dessicated coconut and gradually add the 6Tbsp of hot water whilst stirring. Leave aside to soak and soften.
Mix the condensed milk, fresh milk and egg yolks together well. Add the coconut, cocoa powder, cinnamon powder and cornflour, and combine well. Pour in mix into dish and bake for 30mins until firm.
Beat egg whites until stiff peaks; gradually adding the 3 Tbsp caster sugar as you whisk the egg whites.
Cover the pudding (baked custard) base with the meringue mix and bake for a further 20-30mins until the meringue turns golden brown.
Note: If you feel like making a classic Meu Bem Querido, just omit the cocoa and cinnamon powders.
Hope you enjoy making this amazing Portugese and Brazilian dessert as much as we do!