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  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. 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!

    1. 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.

      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. 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.

      1. 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.

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

    1. 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!

  3. 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;-)

  4. 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. 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!

    1. 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.

    1. 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.

  5. 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. 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. 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!

  6. It’s a great recipe thank u!I made it this afternoon it turned out good!I added 1tsp vanilla extract on the puto mixture!i used less sugar(1/2 c instead of 2/3) cutting my sugar😄

    1. Hi Weng,
      Thank you for trying the recipe and I’m so glad you like it. Yes, adjusting some ingredients to your taste is a good idea.

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