skip to Main Content
Subscribe to receive a free eCookbook! Sign Up!

Puto flan

Two of the most loved Filipino dessert in one! Puto Flan (or Leche Puto) is a combo of Leche Flan and Puto! Get this easy recipe and try it now!

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.comI’ve made Leche Flan and Puto before but this is actually the first time I made Puto Flan. Whoever thought of combining these two Filipino treats is a genius! 

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.comI used a totally different recipe for the Puto from the one I posted before for Puto Cheese and procedure is also very different. The Puto batter is made only with egg whites instead of using whole eggs. It is beaten to soft peaks before adding the other ingredients.  

The result is whiter and lighter Puto. If you are asking why I chose to do this, the answer is simple…if you’ve been reading some of my old posts, you should know that I am very practical and doesn’t like to waste what can still be used. Since I used the egg yolks for the custard, so I just used the egg whites for the Puto.  

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.comAnother tip! Although I am pretty sure most people know this already, just in case you don’t, it is really a good idea to place a cloth (cheesecloth or clean kitchen towel) on top of the steamer before putting on the steamer cover/lid or also in between steamer layers if using one.

This will collect the steam and prevent water droplets falling on your custard and Puto while steaming. You wouldn’t like to have soggy and cratered Puto Flans now, would you?

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.com

 

WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.

4.5 from 2 votes

Puto flan

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get the recipe now!
Print Rate
Course: Dessert
Cuisine: Asian,Filipino
Servings: 12 pieces
Calories: 163kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS

  • butter - - melted, for greasing the molds

EGG CUSTARD

PUTO BATTER

  • 2 egg whites
  • 1/2 cup fresh milk
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tablespoon baking powder

INSTRUCTIONS

  • Brush the molds with some melted butter.
  • In a bowl, whisk together the egg yolks, sweetened condensed milk, and vanilla extract until well combined.
  • Fill in about a third of each mold with the custard mixture. Steam for 5 minutes.
  • Meanwhile, prepare the Puto batter. First, beat the egg whites with an electric mixer until soft peak forms. Then add the fresh milk while continuously beating. Add the flour, sugar and baking powder and beat for another minute or two.
  • Pour some Puto batter on top of the steamed custard to fill about 3/4 of the mold. Steam for another 10-12 minutes or until an inserted toothpick comes out clean.
  • Let them cool down a bit before removing from the molds.

VIDEO

Nutrition Facts
Puto flan
Amount Per Serving
Calories 163 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 40mg 2%
Potassium 160mg 5%
Total Carbohydrates 27g 9%
Dietary Fiber 0g 0%
Sugars 19g
Protein 4g 8%
Vitamin A 3.1%
Vitamin C 0.6%
Calcium 9.7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! | www.foxyfolksy.com

 

Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get the recipe now! | www.foxyfolksy.com #dessert #foxyfolksy #filipinofood
More Christmas Desserts

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 32 Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

  1. Hello there! Thank you for sharing your delicious recipes. May I ask if it is possible to make the puto of the putoflan using a whisk instead of a handmixer? Thanks a lot and have a great day ahead..

  2. Hi Bebs,
    How long can i keep this unrefrigerated? I know the custard has to be refrigerated. If i make this 2 days before the event, will it get spoiled? It wont fit everything in the fridge. Thanks for your prompt reply.

    1. That is a bit tricky Vickie. Depends on your location. If you live where it is hot then I suggest at least have them in an airconditioned room? You do have to cover them or they will dry out. Best of luck!


  3. Hi, Bebs! Just recently stumbled on your website and already tried several of your meat & pudding recipes. Really easy to follow & straightforward.
    This puto flan is the best! Kids loved it and asking for more.
    Many thanks again. God bless.

  4. Hi Ms. Bebs,
    I hope you can help me in this one. Im using metal molds for making Puto Flan but some of the puto flan is shaped perfectly while others is a disaster. The flan doesn’t stick well! And its a constant struggle removing the puto flan from the metal mold.

    Any tips for removing puto flan from the mold?

    Thanks 🙂

    1. That is why I prefer to use plastic or silicone molds to prevent them from sticking to the mold. You could try greasing them a bit more. As for the flan not sticking to the puto, it could be they are cooked or done already before adding the puto batter. I usually add the batter to the flan while the flan is still tacky. The steamer or the temperature you use could be the culprit for the irregular shape or rising of the puto. If you can regulate it or try making lesser in a batch and place them the middle to get uniform steam, it might help.

  5. hi bebs,
    Hope you are well.
    My concern is …
    the puto is dense but soft.
    what shall i do to make it soft and fluffy like the texture of Puto Cheeze..
    is it ok that recipe of yours will be use as the base of puto flan?
    or is there any other way ?

    please help.

    thank you.

  6. Hi Ms. Bebs, I cooked the Putoflan several times already but my concern would always be some of the flan are not sticking with the puto. is there probable reason behind this? can you tell me what shall i do to make sure every puto portion the flan comes out with it ( stick with it)? given all procedures are follow. any tips for this?
    Thank you so much

    1. Hi Ace, try undercooking the custard just a bit before you add the puto batter. When the custard is cooked and has completely set in then the puto batter could separate.

      1. actually i am cooking the flan initially between 6 to 8 min coz sometimes if within 5 minutes still its not solid and almost watery. thats why i am taking it a bit longer.
        anyhow i have read somewhere that its because of the moisture on top of the flan and it should be remove using table paper would this be helpful?

        1. Hi Ace, I cannot comment on the paper towel you mentioned as I haven’t tried that. You could try it of course but based on my experience undercooking the custard also works. The batter should stay above anyway as the custard should be almost cooked and denser than the puto batter. I suggest you try both to see what works best for you.

  7. Hi Ms. Bebs,
    how many minutes to beat the white egg? shall i add the milk while beating or after the egg comes in a soft texture and beat again? by how many minutes?

    thank you so much

      1. Hi Ms. Bebs Thank you so much for the recipe I have cooked it over the weekends and it turned out well. Just want to ask if I could add a little water like 1/4 cups on the mixture? and what about evap milk on the mixture also? aside from the fresh milk, which one would most likely blend?
        what about using two cups of flour shall I double the other ingredients also?
        Thank you in advance for your response

        1. Hi Ace, you can simply double the amounts of the other ingredients if doubling the amount of flour. About using evaporated milk for the Puto butter, it might affect the taste and the color even if you dilute it with water, but that is up to you.

    1. Hi Ailene, I haven’t heard of baked puto before but sure you can steam-bake them in the oven by putting water on a deep baking pan that will fit your molds (non-plastic in this case) and place this at the bottom rack of your oven. Heat oven to 180°C until until the water starts to create steam and then place a grill rack with the filled puto molds at the rack on top of the pan with water. Bake-steam until done.


  8. I tried this today..I really like it…it is good..but I prefer to add more sugar for the puto batter and lessen the vanilla extract from 1tbsp to 1tsp..but overall, it is good. Thanks for the recipe..????

    1. Hi Marlei, I am glad you like it. I usually reduce the sugar in my recipes so you can adjust it to your taste and of course different brands of vanilla extracts vary in intensity. I used the one I got from the Philippines. ????

Back To Top