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Brazilian recipe

Homemade Italian Casserole (Caçarola italiana)

Prepare a traditional Brazilian egg-based pudding cake at home. This practical and flavorful recipe is a perfect treat for your afternoon tea.

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30 min preparation 40 min cooking 6 portions 739 product views
Homemade Italian Casserole (Caçarola italiana)

Ingredients

2 American-style cups of milk
3 American-style cups of sugar
2 tablespoons of melted margarine
5 eggs
2 tablespoons of grated Parmesan cheese
100 g of grated coconut
5 tablespoons of wheat flour

Where to find ingredients

You can find milk, sugar, margarine, eggs, and wheat flour at any local supermarket. Grated Parmesan cheese and desiccated coconut are available in the baking aisle. As a substitute for Parmesan, any hard, salty aged cheese works well, while fresh shredded coconut can be used instead of the dried variety.

Preparation method

  1. In a blender, add the eggs, sugar, milk, melted margarine, grated cheese, and grated coconut.
  2. Blend all the ingredients well until you achieve a homogeneous mixture.
  3. Add the wheat flour and blend just enough to incorporate it into the batter, avoiding over-mixing.
  4. Pour the batter into a greased and floured baking pan.
  5. Bake in a preheated oven at 180°C for approximately 30 to 40 minutes, or until the casserole is golden and firm to the touch.
  6. Remove from the oven and allow it to cool before serving.

Observations

The Caçarola italiana is a classic of Brazilian home cooking, cherished for its simplicity and comforting flavor. Prepared in a blender, this recipe is ideal for those seeking a practical and delicious option for breakfast or an afternoon snack. Featuring a unique combination of eggs, sugar, milk, and a special touch of grated cheese and coconut, the result is a tender and incredibly flavorful delicacy.

Perfect for any occasion, this Italian-style casserole impresses with its ease of preparation. Simply blend the ingredients and bake. It is the perfect choice for a quick snack that pleases the whole family.
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