How to make Custaroons or Lecheroons a delicious Kakanin Dessert.
Custaroons Recipe – A delicious and moist Custaroons. A perfect combination of creamy Custard “Leche Flan” & Coconut Macaroons in one. To make these delightful treats, all we need is a few ingredients such as; Eggs, Condensed Milk, Butter, Vanilla, and of course, Desiccated Coconut. Mix all ingredients in one bowl, and cook in a Bain Marie method or Steam.
Finally, after a long time, I made another batch of Custaroons. The last time I made this was two years ago, I made three batches of different experiments. It ends up with the same taste, but with different textures on the top part. I remember naming them Custa A, B, and C. LOL The reason why I haven’t posted those experiments because I accidentally delete those picture files. It took me 2 years to move on ha-ha…
I’m glad I decided to try it again and this time with a video. For those who want to know how to make custaroons, try this simple recipe. So Let’s start…
Makes: 26-30 pieces
Custaroons or Lecheroons Recipe
- 2 Large Eggs
- 4 Large Egg Yolks
- ¼ cup Butter melted
- 1 387g Condensed Milk
- 1 tsp. Vanilla
- 1 cup Desiccated Coconut fine
You also Need:
- 30 pcs. 1oz. Paper Liners
- 3 pcs. Large Pastry Container
- Preheat your oven to 180C/350Fand boil half liter of water and set side.
- 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 in a preheated oven at 180c/350F, for about 20-25 minutes.
- Check with toothpick, if it comes out clean, your custaroons are done.
- Fire off, discard remaining water and let it cool down on a wire rack before serving, storing or packing.
- Custaroons are best serve at room temperature or chilled.
Here’s Our Simple Ingredients: Fresh Large Eggs, Butter, Sweetened Condensed Milk, Vanilla Extract, and Sweetened Desiccated Coconut. Please use fine desiccated coconut as possible; if you can’t find one, use a food processor and crush it until it becomes fine but not powdered.
From a few and basic ingredients, we can make this delightful dessert in less than 3o minutes. This recipe is perfect for any occasion, such as potlucks, birthdays, other events, and a handy pasalubong too. And of course an excellent business recipe idea, especially this coming Holiday Seasons!
Tips: IF you are considering selling this creamy Custaroons, I highly suggest that you make this in small batches, if you don’t have a large order. A freshly made Custaroons are always the best, but don’t worry; this will last for a week in your fridge. For the Packaging, you can use a clear view Pastry Container (perfect for 8’s) or a Pre-Formed 6 x 9 x 1½ Pastry Box (for 15’s). Add some personalized sticker logo with a Label, Price, Contact Info, and Expiration date
What I like about this dessert is that from a plain custaroons, you can also use the flavored sweetened condensed milk or extracts and come up with a different flavor. I’m thinking of chocolate-flavored Custaroons, and I will make it soon 🙂 I hope you’ll find this recipe interesting, and please give this a try. I promise you’ll love it and get addicted to these creamy mini-bite size Custaroons. Thanks for visiting guys, see you again on my next post 🙂
Computation: (this is just a sample reference on how to compute)
- 2 Large Eggs P 15.00
4 Large Egg Yolks (-eggwhites) 20.00
¼ cup Butter, melted 13.00
1(387g) Condensed Milk(any brand) 40.50
1 tsp. Vanilla 2.00
1 cup Desiccated Coconut, fine 15.00
You also Need:
30 pcs. (1oz.) Paper Liners 8.00
3 pcs. Large Pastry Container 16.50
Misc. Gasul / Elect. 20.00
Total Expenses: P 150.00
Total Exp.: P 150.00 / Cost per Cont. P 50.00 / SRP P 80.00 / Projected Profit (60%) P 90.00
Note: Profit depends on your SRP (SRP 80.00-100.00)
– oOo –
Give them Quality, that’s the Best Kind of Advertising.