Custaroons

I just came from a thai cooking class with Caro and Marie, at the end of the class, Chef Rosemarie Lim, gave us a few servings of custaroons, red velvet cupcake and chocolate decadence cupcake.  I am on dukan diet and having any form of carbohydrates is absolutely not allowed.  Well, well, well... not when these treats are right in front you.  The custaroons was so good that I finished it up before I thought of taking a picture of it.  I've tried the famous Gigi's custaroons and this one was equally good.  So here I am back in the kitchen to experiment:

Custaroons is a combination of custard (leche flan) and macaroons.  Some say it was accidentally discovered by underbaking macaroon.  I'm a fan of leche flan but not of macaroons since I don't like dessicated coconuts.  However, this combination is quite a hit for me.

Yield 12 muffin sized or 24 mini macaroon sized

Ingredients:

1 can (395g) condensed milk
2 eggs
4 egg yolks
1/4 c melted butter
1/2 c export quality fine dessicated coconut
1 tsp vanilla

Procedure:

1.  Preheat oven at 325F for 30 minutes.
2.  Prepare the muffin pan with muffin baking cups. 
3.  Prepare a heat bath called Bain Marie.  Place the muffin pan on top a larger pan that can hold water.  Fill up the larger pan with boiling water upto half way of the muffin pan.
4.  Using a whisk, in a bowl, beat eggs lightly, add and mix in the rest of the ingredients including the dessicated coconut.  Do not over mix.
5.  Fill each muffin cup upto 3/4 to the brim.  The mixture does not rise so much.  In between, mix the mixture lightly to ensure the ingredients especially the dessicated coconut is evenly distributed.
6.  Bake for 30 minutes.  The dessicated coconut will float to the top as it bakes.  Insert toothpick to check its doneness. Perfectly baked ones should show no signs of browning.
7.  Remove from the oven then cool at room temperature.  Refrigerate, best served cold.

Easy!