Looking for a unique and tasty dessert? Try this easy Puto Flan recipe that combines two beloved Filipino desserts – puto and leche flan. This delicious treat is sure to be a hit at your next party.
This puto flan recipe is my go-to recipe for potluck because it’s so easy to make. Also called leche puto, these treats are great as snacks or dessert. Make make a batch for any social gathering, and they will be an instant hit. 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 24pieces which in my opinion is enough for a large crowd.
Combining puto and leche flan is a “why didn’t I think of that!” fusion of two yummy Filipino desserts. If you go to a Filipino get-together or party chances are you’ll also see these on the food table. Puto (rice cake) on itself is already a treat, imagine eating it with flan (custard). Ooh, Lala! Heaven!
Ingredients you’ll need
This puto recipe has two sets of ingredients. One set is for the flan or egg custard topping and the other is for the puto batter. To create your own batch of leche puto, you’ll need the following ingredients:
Flan ingredients:
egg yolks
condensed milk
lemon rind or key lime
Puto mixture ingredients
cupsall purpose flour
egg whites
baking powder
cupssugar
tspsalt
milk or water
melted butter
Notes and substitutions
Eggs: Egg yolks are used to make the custard and the whites for the puto batter. This dessert recipe is not only delicious but also economical.
Lemon zest/rind: Is the outer yellow part of the lemon peel. This that contains the flavorful oils and infuse the flan with a zesty lemon taste. You can also use key lime or “dayap”.
Butter: Unsalted butter is the best choice and gives richness and depth to the puto.
All-purpose flour: This is an essential ingredient for the puto batter an can be substituted with cake flour.
Baking powder: Helps the cake increase in volume and have a lighter texture.
How to make this recipe
Making Puto Flan involves two main components: preparing the flan mixture and the puto batter, then combining them and steaming the mixture together. Here’s a step-by-step process:
Step 1: Prepare the flan mixture by combining beaten egg yolks, condensed milk, lemon rind, in a bowl. Mix until smooth and well combined. Strain the flan mixture into a separate bowl using a fine mesh sieve to remove the bits of rind.
Step 2: Pour 1 1/2 tablespoon of flan mixture into individual puto molds. Place the filled molds in the steamer and steam for about 8-10 minutes.
Step 3: While the flans are steaming. Make the puto batter by sifting flour and baking powder then add salt and sugar in a mixing bowl. Mix well until fully combined 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.
Step 4: When the Flans are done steaming, pour the puto mixture over the steamed leche flan. Arrange them in a steamer again and then steam for an additional10 to 15 minutes or until an inserted toothpick comes out clean to check if puto is cooked. That’s it! your leche puto is ready to serve and enjoy.
What to pair with puto flan
Puto flan is enjoyed on its own or can be served together with other Filipino delicacies. Here are pairing options for this yummy treat:
Ube Jelly Salad with Cheese: Cheesy and coconutty purple yam jelly dessert that you’ll fall in love instantly!
Suman Malagkit: A delicious and sticky suman made fromglutinous rice,coconut milk, and sugar.
Buko Salad: Filipino dessert blending young coconut, fruits, and a luscious cream mixture. Enjoy tropical flavors dancing on your taste buds!
Cooking Tips
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.
Place a Clean kitchen towel or cheesecloth on top of the steamer and also between steamer layers before putting on the steamer cover/lid. This will prevent water droplets falling on the flan and puto while steaming.
Other delicacies you may like
Puto Cake
Kutsinta
Puto Cheese
Ube Biko
Puto Flan
Try this easy Puto Flan recipe that combines two beloved Filipino desserts – puto and leche flan. This delicious treat is sure to be a hit at your next party.
Prepare Steamer and boil water and lightly grease puto molds with melted butter or oil.
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.
4 egg yolks, ¾ cup condensed milk, 1 tsp lemon rind or key lime
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.
2 cups all purpose flour, 1½ tbsp baking powder, ⅔ cups sugar, 1 tsp salt
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.
4 egg whites, 1 ¼ cup milk or water, 2 tbsp oil or melted butter
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!
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?
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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!
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Can we use whole eggs instead of yolks and what would be the differences?
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do you think I can bake this ? if so please share your recipe
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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.
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Are silicone or metal molds better for steaming the puto flan? Thanks!
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Hi TP, You can use either silicone or metal molds and produce the same results. Thank you and good luck!
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Hi. Can i make this without a baking powder? Thanks
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Hi Len, Baking powder is needed to make the puto. Without it, the puto won’t rise. Hope this helps.
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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!
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Hi Alexis, Try to avoid over mixing the puto batter and do not over-steam.
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if there’s extra, do you recommend to put it in the fridge or no?
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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.
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do i need to add the lemon/key lime rind into the flan mixture? i don’t have any on hand
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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.
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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?
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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.
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I’ve done this and it turns out great! Thank you!
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Thank you for the great review!
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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!
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Hi Thea, Thank you at nagustuhan mo yung Puto flan. About sa pricing kung bebenta mo depende sa cost ng Ingredients na ginamit mo.
Hi! What is your rationale and objectives of this recipe? Thank you☺
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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!
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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;-)
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Hi Georgierose, Good luck and let us know how it turns out!
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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?
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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!
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Can we use whole eggs instead of yolks and what would be the differences?
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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.
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Are u using medium or large molds for this recipe?
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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.
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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
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Hi Clarise,
Yes, You can use calamansi.
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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!
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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!
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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!
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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!
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It’s really tasty. The puto is soft and flan is creamy.
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Hi Leles, Thank you and cheers!
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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😄
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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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can i try the recipe without the electric mixer?
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Hi Zhaii, Yes you can just use a wire whisk. Good luck!
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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