Puto Flan

Spread the love
  • 54
  • 321
  •  
  •  
  •  
  •  
    375
    Shares

Puto Flan is what I can describe as a win-win situation. Combining Puto and Leche Flan is a “why didn’t I think of that!” fusion of two yummy desserts. I made these delicacies last weekend for our friend’s birthday. Puto (rice cake) on itself is already a treat, imagine eating it with flan (custard). Ooh, Lala! Heaven!

puto flan on plate
Puto Flan or Leche Puto.

Also called Leche Puto, it’s delicious and relatively easy to make. They are great finger food or dessert. Make them up for the family or any social gathering, and they will be an instant hit. If you go to a Filipino get-together or party chances are you’ll also see these on the food table.

puto flan lined up

This Puto Flan is my go-to recipe for any party I attend to because it is very easy to make. It may seem like it is difficult, but once you get the hang of it, you can do it with a blindfold on. You can make it ahead of time since it can last for a few days when chilled in the fridge. This recipe will yield 22 to 24 pieces which in my opinion is enough for a large crowd.

If you liked this recipe, you might also like to try our other Filipino delicacy recipes:

puto flan pinterest

The secret ingredient is always LOVE

Tips for Puto Flan

  • Strain leche flan before filling the molds to ensure a smooth and silky custard. 
  • Leave space for the puto to rise.  Filling your molds to the top will cause the batter to overflow as it cooks. 
recipe image for puto flan
Print Recipe
5 from 4 votes

Puto Flan

Puto Flan is what I can describe as a win-win situation. Combining Puto and Leche Flan is a "why didn't I think of that!" fusion of two yummy desserts.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread, Dessert
Cuisine: Filipino
Keyword: custard, flan, puto, rice cake
Servings: 24 Puto Flan
Author: Mia

Ingredients

For Flan – Custard

  • 4 egg yolks
  • ¾ cup condensed milk
  • 1 tsp lemon rind or key lime

For Puto Batter

  • 2 cups all purpose flour
  • 4 egg whites
  • tbsp baking powder
  • cups sugar
  • 1 tsp salt
  • 1 ¼ cup milk or water
  • 2 tbsp oil or melted butter

For greasing molds

  • melted butter or oil

Instructions

  • Prepare Steamer and boil water and lightly grease puto molds with melted butter or oil.

For Flan – Custard

  • Combine the egg yolks, condensed milk, and lemon rind in a small bowl. Using a fine sieve strainer. Strain the mixture to separate the lemon rind and discard.
  • Pour 1 ½ tbsp of flan mixture to the greased puto molds and steam for 8 – 10 minutes.

Making the Puto Batter

  • While the flans are steaming. Make the puto mixture by sifting flour and baking powder then add salt and sugar in a clean bowl. Mix well using a wire whisk.
  • Add the egg whites and water/milk and briefly mix. (Do not over mix). Lastly add melted butter or oil and mix. You can pass through a strainer to remove lumps.

Combining the Flan and Puto

  • When the Flans are done steaming. Pour the puto mixture over the steamed leche flan. Arrange in a steamer and then steam for 10 to 15 minutes. By toothpick test, check if puto is cooked.
  • Take the puto flan out of the steamer. Let cool down. Remove from the mold and arrange in a plate. Bon Appetit!

Video


Spread the love
  • 54
  • 321
  •  
  •  
  •  
  •  
    375
    Shares
  • 375
    Shares

39 Comments

  1. How much flour? And what kind – wheat, rice, coconut, almond? It does sound wonderful, and is it ever served with a sauce like carmel or mango puree?

    1. Author

      Hi Aruvqan,
      Thanks for the comment. Thank you for pointing out the flour. I’ve edited the post. I used 2 cups all-purpose flour. With regards to the sauce. I haven’t tried having it with sauce since it’s already sweet enough for me. But to each their own, you can experiment and let us know. Happy cooking!

    2. Can we use whole eggs instead of yolks and what would be the differences?

    1. Author

      Hi Marifel,
      Thank you for reaching out. This is usually steamed and I haven’t tried baking it. I can suggest this though:
      Preheat oven at 160°C.
      Combine the egg yolks, condensed milk, and lemon rind in a small bowl.
      Using a fine sieve strainer. Strain the mixture to separate the lemon rind and discard.
      Pour 1 ½ tbsp of flan mixture to individual greased ALUMINUM muffin molds.
      Place the mold in a baking pan with water and bake for 8 – 10 minutes or until it settles.
      Remove from oven then pour the batter for the puto on top of the flan then bake again in water bath for 10 to 12 minutes or when an inserted toothpick comes clean.
      Hope this helps.

  2. Are silicone or metal molds better for steaming the puto flan? Thanks!

    1. Author

      Hi TP,
      You can use either silicone or metal molds and produce the same results. Thank you and good luck!

  3. Hi. Can i make this without a baking powder? Thanks

    1. Author

      Hi Len,
      Baking powder is needed to make the puto. Without it, the puto won’t rise.
      Hope this helps.

      1. I did all the steps but my putoflan is not totally soft and i dont know what i did wrong, maybe u can help me… thank you in advance!

        1. Author

          Hi Alexis,
          Try to avoid over mixing the puto batter and do not over-steam.

  4. if there’s extra, do you recommend to put it in the fridge or no?

    1. Author

      Hi Jc,
      If you mean “extra puto flan” then yes. Place them in airtight containers before placing them inside the fridge.
      For extra batter, you can also place in a bowl with cling wrap then refrigerate.

    2. do i need to add the lemon/key lime rind into the flan mixture? i don’t have any on hand

      1. Author

        Hi Angela,
        The lemon rind helps balance the sweetness of the flan mixture, but you can omit it if it’s not readily available. Goodluck and hope this helps.

  5. 5 stars
    hello, ive followed all your instruction re the steaming. i steamed the flan on low heat until set before i put the puto mixture, when done only the puto set and not the flan (from set flan to mushy dip). what went wrong?

    1. Author

      Hi Salve,
      How long did you steam the flan? Try inserting a toothpick first in the flan to see if the inside is set properly before pouring the puto batter.
      Try also: When turning the puto flan, let it rest until it cools down then check if he flan is set.

      1. Author

        Thank you for the great review!

        1. 5 stars
          I tried this and masarap siya pero kulang yung flan kaya wala na nalagyan yung iba. Im wondering po if sakali ibebenta ito, magkano kaya? Thank you!

          1. Author

            Hi Thea,
            Thank you at nagustuhan mo yung Puto flan. About sa pricing kung bebenta mo depende sa cost ng Ingredients na ginamit mo.

  6. Hi!
    What is your rationale and objectives of this recipe? Thank you☺

    1. Author

      Hi Rowen,
      I feel like it’s the Q&A of miss U 🙂 ! The objective is to share the recipe so people can try and make it on their own. Hope I get a high score lol!

  7. Hi! Thank you for sharing your recipe. I will try to make one now and will see if I will get it right. I`ll get back to you once I am done;-)

    1. Author

      Hi Georgierose,
      Good luck and let us know how it turns out!

  8. Hi

    I was wondering when I did this, the flan and the puto mixture when cooked did not combine together. naghihiwalay siya. I tried it twice, still hindi siya dumidikit sa isat isa. Any recommendations or something that I missed?

    1. Author

      Hi Joanna,
      Try undercooking the custard just a little before you add the puto batter. When the custard is cooked and has completely set in then the puto batter could separate. Also try to moderate the heat, one reason is that the flan is overcooked and the puto will not stick to the flan. Hope this helps and please let us know. Good luck!

  9. Can we use whole eggs instead of yolks and what would be the differences?

    1. Author

      Hi,
      I haven’t tried using whole eggs since the egg whites will be used for the puto batter and I don’t want to crack other eggs just to get the whites for the puto.

  10. Are u using medium or large molds for this recipe?

    1. Author

      Hey Dee,
      The molds I used measures 7.5 cm in diameter at the top and 4.5 cm at the bottom. So I’d presume it’s medium in size. Thanks for dropping by.

  11. Can I use only condensed milk and egg yolk in leche flan I dont hAve lemon rind or key lime or can I use calaminse juice

    1. Author

      Hi Clarise,

      Yes, You can use calamansi.

  12. Hi, is the 2 cups flour pre-sifted before measuring or just scooped with a spoon into the measuring cup then sifted? Also, I can’t see the part where you added the salt. I’m assuming it is sifted in step one of making puto batter? Thanks!

    1. Author

      Hey Janet,
      What I did is I measured 2 cups first then sifted the flour. Thank you for pointing out the salt,
      you can add it together with the sugar after sifting the flour and baking powder. Good luck!

      1. 5 stars
        Thanks for your very quick reply! May ask ask another question? Do you suggest a hard boil for the steam or medium heat? Also, it was hard for me to judge when the the flan was steamed enough for the puto batter to stick. The first time, they didn’t stick. The second time, I added the puto batter and they sank into the flan. Is there a reliable method to check when the flan is steamed enough? Thanks again!

        1. Author

          Hi Janet,
          Your questions are very welcome and I’m here to help. When you start boiling the water set it on high heat then turn it down
          to medium heat when you’re ready to steam. You’ll know the flan is ready when it is firm or you can insert a toothpick to test. Let the flan cool down at least 5 minutes
          before pouring the puto batter. Steam them again in medium heat and place a clean kitchen towel between the steamer and the lid to catch the condensation and avoid it falling
          on the puto flan. Hope this helps. Goodluck!

  13. 5 stars
    It’s really tasty. The puto is soft and flan is creamy.

    1. Author

      Hi Leles, Thank you and cheers!

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.