Forrest Gump may have said that life is like a box of chocolates but he never had the dilemma of contemplating on what kind of chocolate brownie he’s going to get from an assorted boxful from Brownies Unlimited. That’s what Happyfoodies mulled upon when we got boxes of chocolate goodies from BU over the holidays. Not to complain though as we’re certified chocoholics.

Two-in-one coffee mix. Two-in-one toothpaste and mouthwash. Two-in-one shampoo and conditioner. Two-in-one mobile phone and organizer. We live in a curious age when consumer products are marketed to be better because they’re essentially two products in one. But how about desserts? Sure, we’ve got cake a la mode but that’s about it. That is, until we heard of Custaroons.
Just what on earth is a custaroon? Well, it’s a mix of custard (or leche flan in more familiar terms) and macaroons (dessicated coconut and milk confection). It’s a term coined by its creator, Gigi Gaerlan, a self-confessed sweet tooth and leche flan fanatic. Hailing from a family of restaurateurs, getting into a hobby of baking sweet treats came naturally to Gigi. In a very competitive marketplace, she felt the need for a unique product she can call her original. So she mixed her liking for custard with her mom’s recipe for macaroons. At first, she just baked batches for giving away to relatives and friends. But soon, orders started trickling in. That was way back in 2000. At present, Gigi’s Custaroons are still home-baked in her kitchen in Sta Mesa. Happyfoodies samples custaroons and shares the experience.