Queijadinha is a delicious Brazilian dessert. The most important feature is that it does not contain flour and is gluten-free. The number of ingredients is also very few. Therefore, it takes a very, very short time to make it. It is mixed in about two minutes and divided into muffin molds, and it cooks in a short time. It is a dessert that can be prepared until the tea is brewed, if someone calls and says, "I'm coming, make some tea."
Queijadinhan has many different recipes. But it is usually prepared with sweetened condensed milk. Sweetened condensed milk is not widely sold in Turkey, so it is not available to everyone. Of course, it is possible to make it at home with the recipe I shared before. But it means a kind of preliminary preparation. I also made a few changes in the ingredients in order not to turn a recipe that would be very practical under normal conditions into a recipe that would require preliminary preparation.
Normally, some butter is used in addition to sweetened condensed milk in the recipe. I separated this stuffing into its components and used heavy cream and sugar instead. Sweetened condensed milk contains sugar and evaporated milk.The amount of fat in the cream easily compensates for the butter and the fat of the evaporated milk in sweetened condensed milk. And when you use the sugar as sugar, there is almost nothing missing. The only thing missing in this change is the light caramel flavor in sweetened condensed milk. But I think the intense coconut scent and taste makes up for this.
No Baking Powder in the Recipe?
I am sure that this will be the first question that will come to mind of many people about the recipe. In fact, I do not suspect that this will not come to mind in the form of a question, and that there may be an accusation that I forgot to write baking powder. But I did not forget it. There is no baking powder in the recipe anyway. However, the muffins rise very well. As the egg is a natural riser, the tiny spaces in the dough caused by evaporation are also effective in this.
Is Parmesan a Must?
Unfortunately, I don't have an answer to this question. I don't even know why cheese with a character like parmesan is used in such a recipe. I don't know if its deficiency will cause much loss. I didn't change the parmesan because I've already made enough changes in the recipe and if I change it, it will have nothing to do with the original recipe. But I can't say that you must use it. If you just want to use an alternative cheese, you can use cheddar cheese, which does not have a very distinctive taste and does not have an extra contribution to the recipe, but will not have a negative effect.
Under normal circumstances, I would not offer cheddar as an alternative for a fragrant cheese like Parmesan. But in this recipe, neither the taste nor the smell of parmesan is felt. As I wrote above, I have no idea why it is used.
How is the consistency?
Since it does not contain flour, the inside is predictably wet. But this wetness is not dough wetness. As in the no sugar no flour almond muffins and as seen in the photo and video, it is a baked, granular wetness. In summary, it has a wetness that is not caused by not being cooked, but simply by not containing flour.
Enjoy the recipe...
- 2 eggs,
- 3/4 cup of sugar,
- 200 ml of heavy cream,
- 200 g grated coconut,
- 1/2 cup of grated parmesan cheese.
- Take the eggs and sugar in a deep bowl and whisk well,
- Add the heavy cream and whisk
- Add Parmesan and grated coconut and mix,
- Divide the mixture into the paper muffin molds you placed in the metal muffin tray,
- Bake in a preheated oven at 180 C degrees until golden brown.