Puto flan (Leche Puto) is delicious and relatively easy to make. I really enjoy them because they are a great finger food. Make them up for the family or any social gathering, and they will be an instant hit.
There are a few tips to this recipe, however. You can use just about any container you wish. The containers I use are fairly small – about 3 inches in diameter. Steaming the flan in a container this size for 8 minutes is just about perfect. If you find they are not quite done after 8 minutes, put them back in the steamer for a couple of minutes. It’s important to make sure the flan is not well set before adding the puto. Try to use a good quality flour. You can use self raising flour, as well. If you use self raising flour, leave the baking powder out. When pouring the puto over the flan, only fill them about 3/4 full. It’s critical to use a cloth or cheesecloth under the lid. If you don’t do this, water will drip back down onto the puto and make a mess.
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- For the Flan:
- 4 egg yolks
- 1 can of sweetened condensed milk (300ml)
- For the Puto:
- 1 cup of all purpose flour, sifted
- 1/2 cup of granulated sugar
- 1/2 tbsp of baking powder
- 1/3 cup of evaporated milk
- 1/2 cup of water
- 2 tbsp of melted butter
- 1 egg
- Prepare you steamer.
- Combine the eggs and condensed milk in a bowl and whisk until they are well combined. Pour the flan into plastic molds, so they are about 1/3 full. Place the molds in a steamer, on low heat, for 8 minutes. Remove them from the steamer and set them aside.
- Sift the flour, sugar, and baking powder into a bowl and whisk until well combined. Add in the water, evaporated milk, melted butter, and the egg. Whisk until the mixture becomes smooth and creamy. Pour the mixture over the flan so the plastic mold is about 3/4 full. Don’t overfill it.
- Place the molds back into the steamer for an additional 8 to 10 minutes.
- Remove the puto flan for the molds, sever, and enjoy.
