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). Custaroon is 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.
Ironwulf said: I have to hand it to Gigi. Her packaging has a simple elegance. The blue boxes with golden seal stickers give you an impression that there is something special inside. I’m even apprehensive in breaking the golden seal but I just have to discover what’s inside. The large blue box has 12 pieces of custaroons on fancy paper cups. They come in two variants: Regular and Cheese Custaroon which you can identify by the design of the cups. The smaller box has Choco Popper Custaroons. Upon opening there is another seal which says to shake the box first. This is to spread the chocolate powder and coat the 35 little poppers inside the box.
Lagal[og] said: I like leche flan but I love macaroons even more. The idea of mixing the two never really occurred to me so I was naturally curious, even skeptic. Will the condensed milk overpower the flan? Will the dessicated coconut mix well with the flan? Will the texture be jelly-like very much like a custard or firm like a macaroon? Happily, one bite into a Cheese Custaroon was all it took to take away my apprehensions. The bite is just right, not too soft but not too hard either. The cheddar cheese added just enough saltiness to balance out the sweetness. One tip: it’s best to refrigerate the Custaroons before you eat them.
Ironwulf said: The Regular Custaroon has milder flavor than the Cheese variant but still has that tender bite and sweetness that isn’t overpowering on the taste buds. I never thought of mixing leche flan and macaroons before but the taste works real well for the custaroons. It has that distinct leche flan taste on the first bite, but as it melts, the bits of dessicated coconut which is very macaroon-ish is left on the mouth to chew on. However, a single piece can be quite heavy on the tummy for me so eat in moderation. Better yet, share the goodness.
Lagal[og] said: I love the Choco Poppers. The chocolate used is dark, bitter chocolate which is more to my liking. As with the Custaroons, it’s best to keep the Poppers in the ref before eating them for the right firmness.
Ironwulf said: Those marble sized munchkin-like Choco Poppers are really sinful. Pop-in a piece and you’ll find the bitter choco flavor very rich and the yema like texture inside really addicting. It also melts in your mouth leaving small bits of coconut texture to chew on. Simply said, I love the Choco Poppers Custaroon.
www.custaroons.com • 0917.828.2929
original – box of 12: p270, box of 24: p490
cheese – box of 12: p320, box of 24: p540
assorted – box of 12: p300, box of 24: p520
bite-size version available in boxes of 54 and 108
allow 24 hours for orders