Last Updated on June 3, 2025 by Ed Joven
The Ultimate Filipino Summer Treat: Special Halo Halo Overload with Custard Milk
When the heat kicks in and you feel like melting, there’s only one dessert that truly satisfies in the most fun and colorful way. The Special Halo Halo Overload with Custard Milk hits all the right spots. It cools and fills you up, and keeps your taste buds entertained with every layer.
This sweet Filipino classic is not your average cold dessert. It packs a punch with mixed sweetened fruits, chewy beans, jellies, creamy leche flan, shaved ice, and a generous drizzle of custard milk that makes everything velvety smooth. It’s like a party in a glass. Each spoonful brings a different surprise.
So if you’re planning to add something exciting to your summer menu or food business, this one deserves the spotlight.
Table of contents
Why Everyone Loves Special Halo Halo Overload with Custard Milk
This dessert wins hearts because it’s not only colorful and festive, but it’s also satisfying and customizable. The twist makes the Special Halo Halo Overload with Custard Milk stand out. The Custard Milk adds creaminess without overpowering the other ingredients. It brings everything together, like the cherry on top — except it’s even better.
People enjoy textures. Halo Halo gives you that in every bite. You get soft flan, chewy sago, icy crunch, smooth milk, and more. It’s like a sweet puzzle, and finishing it feels like an achievement.
Serve it in clear cups or big glass bowls to show off those layers. Throw in a wafer stick or a scoop of ube ice cream on top, and it instantly turns into an Instagram-worthy dessert. That’s how this classic continues to win younger crowds, too.
Ingredients and Step by Step Procedure:
Special Halo Halo Overload with Custard Milk Recipe
Equipment
Ingredients
~ Custard Milk Ingredients: ~
- 4 Large Egg yolks
- 1 can Condensed Milk
- 2 cans Evaporated Milk
- 1 tsp. Vanilla
~ Minatamis na Camote Ingredients: ~
- 2 med. Sweet Potato cubes
- 1 cup water
- 6 tbsp. Brown or Wash Sugar
- 1 tsp. Vanilla Extract
~ Minatamis na Saging Ingredients: ~
- 6 sm. Saba (Plantain) sliced
- 3/4 cup water
- 6 tbsp. Brown or Wash Sugar
- 1 tsp. Vanilla Extract
~ Pandan Gulaman Ingredients: ~
- 2 tbsp. Buko Pandan Gulaman Powder
- 4 tbsp. White Sugar
- 3 cups Water
Instructions
~ Cook Minatamis na Camote ~
- Peel the sweet potatoes, then rinse them thoroughly under running water. Cut into small, even-sized cubes.
- Transfer the sweet potato cubes into a small pot and pour in enough water to cover them.
- Bring to a boil over medium heat and cook for 6 to 8 minutes, or until they begin to soften.
- Add brown sugar (or washed sugar) and stir well until fully dissolved.
- Lower the heat and let it simmer until the sweet potatoes are tender.
- Turn off the heat. Add vanilla extract and stir to combine.
- Set aside and allow to cool completely before serving or using in other recipes.
~ Cook Minatamis na Saging ~
- Peel the plantains and slice them into even pieces.
- Transfer the sliced plantains to a small pot and add enough water to cover them.
- Bring to a boil over medium heat for about 6–8 minutes.
- Add brown sugar or washed sugar, then stir gently to dissolve.
- Lower the heat and let it simmer until the plantains are tender.
- Turn off the heat, add vanilla extract, and stir to combine.
- Set aside and allow it to cool completely
~ Cook Pandan Gulaman ~
- In a saucepan, combine the gulaman powder and sugar.
- Add water and stir well until the mixture is fully dissolved.
- Place over medium heat and bring to a boil, stirring continuously.
- Once it starts boiling, turn off the heat.
- Carefully pour the mixture into a mold.
- Allow it to cool at room temperature, then chill in the refrigerator until fully set.
- Once set, slice into cubes and set aside.
~ Let's cook Custard Milk Ingredients: ~
- In a mixing bowl, whisk together the egg yolks, condensed milk, and evaporated milk until smooth and well combined.
- Strain the mixture using a fine sieve to remove any lumps for a silky texture.
- Pour the mixture into a saucepan and cook over low heat, stirring continuously, until it reaches a gentle simmer.
- Turn off the heat, then add the vanilla extract and stir until fully incorporated.
- Allow the mixture to cool completely at room temperature.
- Set aside for later use.
~ Let's Toast Pinipig ~
- Place pinipig in a pan
- Cook over low heat
- Use a rubber spatula to stir the pinipig often to prevent burning.
- Continue cooking and stirring until the pinipig turns slightly brown and releases a fragrant aroma
- Once toasted let it cool then transfer the pinipig to a bowl
~ Time to make our Special Halo halo ~
- In a tall 16oz glass or plastic cup, add about a teaspoon of each of your chosen ingredients (e.g., sweetened beans, fruits, jellies, etc.).
- If you prefer it sweeter, feel free to add a bit of sugar. Personally, I find the ingredients sweet enough on their own, so I usually skip this part.
- Fill the glass to the brim with finely shaved ice. Gently press it down and add more until it’s tightly packed.
- Pour a generous amount of custard milk over the shaved ice, letting it seep through the layers below.
- Add your desired toppings—leche flan, ube halaya, a scoop of ice cream, or even pinipig for some crunch.
- Serve immediately with a long spoon.
- Mix well before digging in and enjoy your halo-halo experience!
Video
Nutrition
Food Safety Tips to Keep in Mind
Since the Special Halo Halo Overload with Custard Milk combines several perishable ingredients, food safety is a big deal. Always use clean, sanitized utensils and equipment. Wash fruits thoroughly before slicing or sweetening them. Use clean hands or wear gloves when handling toppings.
Store the cooked or sweetened beans and fruits in airtight containers and keep them chilled until serving time. Please don’t leave them out at room temperature for long. Ice melts fast and invites bacteria, especially in hot weather.
When using shaved ice, only make what you need for each batch. Avoid refreezing melted ice. As for the custard milk, prepare it fresh and keep it cold.
Best Tips on How to Sell This Dessert
Make your version stand out if you want people to return for this treat. Focus on presentation. Layer the ingredients neatly so customers can see the colors and textures. Serve it in clear cups or tall glasses. Add a scoop of ice cream or a slice of leche flan for that “overload” effect.
Offer customers a “build your own” option to choose their toppings. It adds interaction and lets them feel in control. Promote it heavily on social media. Show close-up shots of the melting ice, the thick custard milk dripping down, and the spoon scooping through layers.
Write simple, catchy captions. Use hashtags like #HaloHaloOverload, #HaloHaloWithCustardMilk, and #PinoySummerTreat. Pair it with combo deals or serve it after a popular Filipino meal to complete the experience.
Storage Tips You Need to Know
To make the most out of your ingredients and reduce waste, store each Halo Halo component in separate containers. Keep them chilled and sealed. Beans, nata de coco, and sweetened fruits stay in the fridge for up to 5 days. Custard milk stays safe for 2 to 3 days if stored properly in a sealed container.
Never freeze components with syrup because the texture changes. Store ice separately and only shave it when needed. Use clean ice at all times. Label the containers with dates to track freshness if you prep in bulk.
Kitchen Equipment and Utensils You Need
Creating this treat doesn’t require fancy tools, but you’ll need a few basics to make everything smooth and hassle-free. Here’s what to keep ready in your kitchen:
- A reliable shaver or ice crusher for that fluffy, snow-like texture
- Mixing bowls to hold each topping before assembling
- Ladle or scoop to layer the ingredients neatly
- Tall glasses or clear cups for serving
- A refrigerator for proper storage
- A blender or whisk for preparing smooth custard milk
- A sieve or strainer for rinsing and draining ingredients
Optional but helpful tools include squeeze bottles for easy custard milk drizzling and a food scale for portion control if you’re selling it.
Whether serving it at home or selling it from a food stall, the Special Halo Halo Overload with Custard Milk brings smiles to every table. It’s sweet, refreshing, and full of personality. Put effort into presentation, keep your ingredients fresh, and let the custard milk do its magic. With the right touch, this Filipino favorite turns into your next bestseller.
Let your Halo Halo version stand out, and soon enough, people won’t stop talking about it.
Perfect Dessert Pairings for Special Halo Halo
Pair the Special Halo Halo with other well-loved Filipino desserts for a satisfying sweet spread. Serve it alongside the creamy Fruit Cocktail Maja Blanca or the smooth Cassava Cake to balance the icy texture with something soft and dense. Add a slice of Sapin-sapin for a colorful combo, or offer Puto cheese on the side for a salty-sweet contrast. If you’re hosting a party or running a food business, pairing it with Ube halaya or classic Leche flan makes the dessert table feel joyfully festive and complete without overpowering the star of the show.
Wow this looks very delicious, good thing I found it coz I also want to try the one with Custard Milk. Thanks po sa pag share!
thanks for the feedback, let us know when you made this by sharing it on your socmed with the hashtag #PinoyRecipeAtIbaPa.