Wednesday, 2 July 2014

CUSTAROONS®


Most Filipinos inherently have a sweet tooth. Pastries, cakes and sweets are regular indulgences. Over the years, bake shops have become more and more popular and each of them vie to out wit each other. Thanks to social media, what's new in the food world spread like wildfire.

The cakes, especially, intrigue me. It is hard to copy something that I haven't tried yet. Lucky enough there are clever ones who go before me and am I glad to follow their paths. I felt a tug at my Filipino heartstrings once I came across this post on custaroons®. Like the author, I have never tasted it before. 



Custaroons® are apparently trending in the Philippine dessert scenes. The recipe and brand name was invented by Ms. Gigi Gaerlan in 1999. It is a custard topped with coconut macaroon. I can't get my hands on the original product but am lucky to find this recipe hack. The steps are super easy and no fail. One mixing bowl and a muffin tin is all it takes. The ingredients are few and simple. The cupcake magically turns into a custard topped with a layer of coconut macaroon. Merely reading the copycat recipe alone told me that it is something I'd surely like. I was so right. If there is a new dessert you must try, this should be it.

NOTE:

Ms. Gigi Gaerlan owns the trademarked brand name CUSTAROONS® and has the sole right to use it.  Using the brand name CUSTAROONS® commercially is an infringement of the trademark.



Recipe from Heart of Mary's Custaroons

Yield: 9-12 cupcakes

Ingredients:

1 397 gm. tin of sweetened condensed milk
2 whole eggs
4 egg yolks
1/4 c. melted butter
1 tsp. vanilla extract
2/3 c. desiccated coconut

Instructions:

Preheat the oven to 325° F/160° C.

Line a 12-hole muffin pan with paper cases. I used muffin cases which is bigger than cupcake cases.

Whisk all of the ingredients together.




Fill cups 3/4 full with the mixture. Always stir before filling a cup to re-distribute the coconut in the mixture.

Set the muffin pan on a bigger oven tray. Put this in the oven and pour boiling water on the bigger pan to reach halfway up the sides of the muffin pan.



Bake for 25-35 minutes. Check by testing with a toothpick. It's done when the toothpick comes out clean. It is best not to overcook them so that the bottom layer has a soft texture.

Leave in the pan for five minutes before transferring to a cooling rack.

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7 comments:

  1. Hello Adora
    I have never heard of custaroons before; a look at this it is a custard dessert. Love the golden yellow colour of this dessert.

    ReplyDelete
  2. These are my kind of dessert! The texture looks like have a custard in a muffin cup. Great flavors, texture and any thing with sweetened condensed milk has my vote.

    ReplyDelete
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  4. Hi!! I try this for the first time in a B&B in Amsterdam and I just fall in love with them, so I look for them until I found what they where called, I try your recipe and is the same flavor but I don't know what I'm doing wrong because they just never seem to be ready in the oven, Iet them for more than an hour and they are still totally liquid in the bottom but brown in the top so I have to put them of the pan and the bain marie and cook them alone in the oven for another 20 minutes :/ could you please help me?? I'd really like to make them right!! :( thanks since now!!

    ReplyDelete
    Replies
    1. Seems like the oven has uneven heat. Too hot on the top and cold at the bottom.

      Delete
  5. What if i do not have an oven. Can steam these custaroons instead of baking?

    ReplyDelete

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