Video Recipe Above: These are the best Puto Flan you’ll ever have! This recipe makes a soft, and pillowy flour-based Puto. The leche flan on top is rich, creamy and not too sweet.
In a clean and dry bowl, whisk egg whites and sugar to soft peaks using an electric mixer. Set aside.
In a large bowl, sift together flour, baking powder, and salt. Add milk, water and vanilla. Whisk by hand or electric mixer. Pour over the egg white mixture and continue whisking until well combined. Strain batter to remove the lumps and let it rest for 30 to 40 minutes.
Grease the molds with oil or butter. Wrap steamer lid with a damp cloth or kitchen towel. Add water to the steamer and let it boil.
Leche Flan
Combine egg yolks, cream, condensed milk, calamansi juice and a pinch of salt. Stir until well blended. Strain to remove lumps.
Fill the molds with 2 tablespoons of the flan mixture. Steam for 5 minutes over low heat. Remove from heat and LET IT COOL COMPLETELY.
Combine Puto and Flan
Once the flan has cooled, pour 1/3 cup of the white puto batter over the flan. Steam for 12 to 15 minutes until an inserted toothpick comes out clean.
Remove from heat and allow to cool before removing from the mold. Serve and enjoy!
Video
Notes
Let the flan COOL COMPLETELY BEFORE adding the white puto mixture. This will make sure the puto sticks really well to the flan.
Allow the Puto Flan to cool before removing it from the molder. This will prevent the cake from collapsing. If you’re short of time, place the warm cups on a tray filled with 2 inches of water. This will help the cool the puto a lot quicker.
Course :Snack
Cuisine :Filipino
Keyword :creamy leche flan, flan with cream, leche puto, white puto recipe