Custaroons Recipe for Business
Custaroons Recipe are also called Custard Macaroons or Lecheroons. It is a dessert richer than a regular coconut macaroon because of creamy custard.
Large Egg Yolks
387g Condensed Milk
Other materials you need:
1oz. Paper Liners
pcs. Large Pastry Container
Preheat your oven to 180C/350F and boil half a liter of water and set aside.
Line 1oz. Puto molder or mini muffin pan with the same size of white paper liners and set aside.
In a bowl, combine two whole eggs, egg yolks, and mix.
Add in melted butter and sweetened condensed milk and again mix until well combined.
Lastly, add sweetened desiccated coconut with the vanilla and mix well.
Scoop and fill each mold with the custard-coconut mixture, about 2/3’s full. (Custaroons doesn’t rise much, it stays flat, even when your Steam it or bake it in Bain Marie).
In a large, deep baking pan, arrange your molder at least an inch apart from each other.
Add hot water in the pan, the water level at least half the height of your molder.
Bake Custaroons in a preheated oven at 180c/350F for about 25 minutes.
Check with toothpick, and if it comes out clean, your custaroons is now ready for serving.
Turn off the fire, discard remaining water and let it cool down on a wire rack before serving, storing or packing.
Custaroons are best to serve at room temperature or chilled.
Filipino Desserts, Pinoy Desserts
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