Hi Friends! I found this sweet dessert or as we call it in our language “panghimagas” as I was browsing online. Over three years since then, I have made this cake so many times, and is always a hit among friends, especially at parties.

The Macaroon De Leche is a cross between two desserts in a single bite. It is the perfect treat for people with sweet a sweet tooth. This dessert is a combination of creamy custard and the lovely texture of coconut macaroon. One bite and it will take you to cloud nine with its chewy and buttery macaroon crust as a top layer. Then a hit of the creamy and rich custard at the bottom that just melts in your mouth. It comes in a small baking cup and goes well with coffee, tea, hot chocolate, and even with soda! This wonderful recipe will absolutely satisfy your sweet cravings.

Supplies

Ingredients:

¼ cup salted butter, melted

2 whole eggs, large at room temperature

4 egg yolks, large at room temperature

1 can condensed milk

¼ cup heavy cream

1 cup desiccated coconut

1 teaspoon vanilla extract or essence

1 tablespoon corn flour or cornstarch, sifted

Utensils:

Mixing bowl

Wire whisk

Measuring cup

Measuring spoons

Spatula

8" round cake pan

Cake pan liner – I used the Wilton Brand

Small fine mesh sifter or sieve

Large baking pan (for bain-marie)

Wire rack

Notes:

BAKING TEMPERATURE: 180 'C OR 350'F
BAKING TIME: 25 minutes or until toothpick comes out clean when inserted
Make sure that the eggs are at room temperature otherwise, the melted butter will harden and will not pass through the sieve.
Add and mix the heavy cream after passing the egg and butter mixture through the sieve.
At the end of the baking time of 25 minutes, test the cake with a toothpick. The toothpick should come out clean.
The flan becomes cakey if overbaked and will lose the creamy and smooth texture.
After baking, remove the cake from the oven and let it rest on the stove hob for 10 minutes. The cake will slightly shrink from the sides of the pan during cooling. Then transfer the cake to a cooling rack and let it completely cool for 30 minutes.
After cooling on the wire rack, chill the cake for 1-2 hours to set the flan completely.
It is best to consume the cake at room temperature and with your favorite hot beverage. Sit and enjoy!

*Shelf life: 2-3 days

Step 1: Preparation

Pre-heat oven to 180 'C OR 350'F
Line the cake pan with a cake liner and set aside.
Melt ¼ cup of salted butter and set aside.
In a large mixing bowl, put 2 large eggs and 4 large egg yolks into the butter and mix well together.

Step 2: Adding and Mixing the Rest of the Ingredients

Then add 1 can of condensed milk (370 gm), vanilla extract, and cornstarch (sifted) and mix well. Pass the mixture through a very fine sieve then add and mix in the ¼ cup heavy cream.

Step 3: Milky Coconut Mixture

Add the desiccated coconut and mix until well combined.
Put the lined cake pan inside a bigger tray then fill it with the milk and coconut mixture.
Fill the bigger pan with freshly boiled water until half the level of the cake pan.

Step 4: The First Best Part

Bake for 25 minutes or until a toothpick comes out clean.
Let cool for about 10 minutes before removing the cake from the pan.
When you see the cake had “shrunk” from the sides of the pan, they are ready to be transferred to a wire rack.

Step 5: Next Level Best Part

Chill the cake in the fridge for about 1-2 hours. Once set, it is ready to be eaten. Relax and enjoy! Savor the magic moment.

Variation:

For a tangy and citrusy taste, add a teaspoon of grated orange rind. It is absolutely yummy in the tummy!
Or add shaved dark chocolate of your choice. If you would ask me, I prefer Lindt Dark 75% chocolate.