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.