Puto flan is a popular snack or dessert in the Philippines and is basically made of steamed cake called Puto, topped with egg custard (flan).
Our other Kakanin and Dessert Recipes
- Rice Puto
- Suman Malagkit sa Llanera
- Puto Pao filled with Asado
- Tikoy Rolls
- Sticky Rice Purple Yam Pancake
- Leche Flan
- Ube Halaya
- Baked Bibingka
- I’m using large puto molds and make sure to grease them with vegetable oil before pouring the puto flan mixture.
- If you don’t have puto molds, you can use silicone molds or mini muffin pans.
- Before steaming, please remember to wrap your steamer lid with a cloth.
- Once you are steaming your flan, make sure to check them once in a while and see if the flan is almost cooked and no longer in its liquid form, which means they are ready. Set aside to cool completely.
- Always sift the dry ingredients – flour, baking powder, and fine salt.
- For the smoother flan, I strained the flan mixture three times.
- Allow the puto flan mixture to cool down before removing from the molds to make sure the flan and the puto stick together.
This yummy dessert is very simple and easy to prepare. Please give it a try and enjoy!
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you!
For 12 servings of Puto flan, you will need:
For the Puto batter
- 2 egg whites (from large egg), room temperature
- 29 grams (2 tbsp + 1 tsp) granulated white sugar
- 125 grams (1 cup) all-purpose flour, sifted
- 8 grams (2 tsp) baking powder
- 1/4 tsp fine salt
- 60 grams (1/4 cup) milk (I used whole milk)
- 150 grams (1/4 cup + 6 tbsp + 1 tsp) water, room temperature
For the Flan mixture
- 2 egg yolks (from a large egg), room temperature
- 1/2 can condensed milk
- 85 grams (1/3 cup) heavy cream
- 1/2 tsp lemon juice or vanilla extract
- Prepare the steamer by adding enough water to the bottom of your steamer and bring to a boil. Lower the heat while preparing the ingredients. Or you can also use an electric steamer if you have one.
- Prepare the puto molds or silicone molds by lightly brushing their insides with vegetable oil. Please place them in your steamer, then set them aside.
Preparing the Puto batter
- In a bowl, beat egg whites for 2 minutes, then gradually add granulated white sugar. Continue to beat until soft peaks form when the beater is raised. Set aside.
- In another bowl, sift all-purpose flour, baking soda, and salt. Then add water and milk. Whisk until they are well combined. Add and fold the beaten egg whites and sugar. Mix until smooth but do not over mix.
- Cover the bowl and let the puto mixture sit for at least 30 minutes.
Preparing the Flan
- In a bowl, whisk egg yolks. Add heavy cream, condensed milk, and lemon juice or vanilla extract. Stir until all ingredients are well blended.
- Strain the mixture three (3) times to ensure a smooth flan.
Steaming the Puto Flan
- Pour 1 tbsp of the flan mixture into the prepared/greased puto molders.
- Steam on medium/low heat for 15 to 20 minutes or until the mixture is lightly set and not fully cooked. Remember to wrap the steamer lid with a cloth.
- Once flans are done, transfer the puto molders to a baking tray with water to let them cool down completely.
- Once cooled, pour 1 1/2 tbsp puto batter over cooled flan.
- Steam on medium/low heat for 15 minutes or until an inserted toothpick comes out clean.
- Remove puto molders from the steamer. Transfer them to a baking tray with water and allow them to cool down a bit before removing them from the molds.
- Then gently remove the puto flan from the molds. Place and keep the puto flan upside down. Enjoy!