Two of the most loved Filipino dessert in one! Puto Flan (or Leche Puto) is a combo of Leche Flan and Puto! Get this easy recipe and try it now!
I've made Leche Flan and Puto before but this is actually the first time I made Puto Flan. Whoever thought of combining these two Filipino treats is a genius!
I used a totally different recipe for the Puto from the one I posted before for Puto Cheese and procedure is also very different. The Puto batter is made only with egg whites instead of using whole eggs. It is beaten to soft peaks before adding the other ingredients.
The result is whiter and lighter Puto. If you are asking why I chose to do this, the answer is simple...if you've been reading some of my old posts, you should know that I am very practical and doesn't like to waste what can still be used. Since I used the egg yolks for the custard, so I just used the egg whites for the Puto.
Another tip! Although I am pretty sure most people know this already, just in case you don't, it is really a good idea to place a cloth (cheesecloth or clean kitchen towel) on top of the steamer before putting on the steamer cover/lid or also in between steamer layers if using one.
This will collect the steam and prevent water droplets falling on your custard and Puto while steaming. You wouldn't like to have soggy and cratered Puto Flans now, would you?
Printable Recipe
Puto flan
Ingredients
- butter - melted, for greasing the molds
EGG CUSTARD
- 4 egg yolks
- ¾ cup sweetened condensed milk
- 1 tablespoon vanilla extract
PUTO BATTER
- 2 egg whites
- ½ cup fresh milk
- 1 cup all-purpose flour
- ½ cup sugar
- ½ tablespoon baking powder
Instructions
- Brush the molds with some melted butter.
- In a bowl, whisk together the egg yolks, sweetened condensed milk, and vanilla extract until well combined.
- Fill in about a third of each mold with the custard mixture. Steam for 5 minutes.
- Meanwhile, prepare the Puto batter. First, beat the egg whites with an electric mixer until soft peak forms. Then add the fresh milk while continuously beating. Add the flour, sugar and baking powder and beat for another minute or two.
- Pour some Puto batter on top of the steamed custard to fill about ¾ of the mold. Steam for another 10-12 minutes or until an inserted toothpick comes out clean.
- Let them cool down a bit before removing from the molds.
Nutrition
Ana says
Where dyu buy the pito molds? Ty
Bebs says
Hi Ana, if you are in US you can order them in Amazon, here is the link: https://amzn.to/4bR0QrO
Joevi Baker says
Easy recipe for me to follow
Krapp says
Hello...Just new subscriber here...I am also from Germany and I did checked out your recipes and they all look very delicious and easy to follow. I want to try baking some of your bread recipes like the pandesal, but the problem for me is to find the right flour. I'm sure you know here in Germany we only have this standard flour, Mehl 405 or we called it the pastry flour. All purpose flour I think is the flour 550 or Mehl Bio 550 as I done some researching in Internet. Many of the videos I used to watched in youtube suggested if making breads, it is more suitable to use a bread flour, but here in Germany, it' s quite hard to find it. Perhaps you have any ideas which type of flour here in Germany I can use if I will be baking some bread. Many thanks and more power to your channel.
Sincerely,
W.Krapp
Bebs says
Hi, yes, I usually use Type 550 Typ for making bread. As for the bread flour equivalent, it should be Type 1600 or Weizenbrottmehl. Try mixing them 50/50 for this recipe.
Shell says
Can I replace freshmik with almond milk?
Bebs says
I do not see why not.
Tracy says
Hi I love puto I want to try make it but I only have paper cases to make them in will it work cheers 😄
Bebs says
It might stick to the paper.
Abi says
Hi made thisbtoday and the puto is too hard.. I use a whisk to whip the egg will that matter?
Bebs says
No, it should not if whipped correctly into soft peaks.
Glads says
Hello Bebs! I'm braving to try your puto flan recipe today. May I ask why only 2 egg whites? Is it okay to use 4 egg whites instead of 2? So I won't waste any.
Bebs says
Hi Glads, it might come out a bit eggy but you can try. I would then lessen the other liquids.
Cat says
Hi Bebs! Your blog has been my favorite since I started living overseas. I actually learned how to cook and bake following your recipes. Thank you!
SJ says
Can i use a round cake pan instead of puto molds? So it's like a whole putp flan cake? 😊
Thanks!
Bebs says
Sure you can.
Millicent says
Can you share what steamer you have? Better yet, where you purchased it? Thank you
Bebs says
I got an electric steamer from Germany but it does not really matter which brand and you can also use stove-top steamer...just use very low temperature so it does not boil but simmer only.
Maria says
Ilang puto flan sa isang serving? Salamat!
Bebs says
1
Wendy Pectol says
Hello po. Anong gamit mong molder? Thanks
Dee says
Hi! I tried this recipe! It’s great except the vanilla extract is too much and the puto batter is densed.
Sig says
Hi there!
Can I use 1 c rice flour instead of AP flour?
Bebs says
Hi Sig, the water absorption of rice flour may be different from AP flour and so will be the texture.
May says
I’m having a graduation party can I make them a day before or that day??? Last time I steam my puto the shape didn’t turn nice is there’s something wrong with the temperature. Thanks
Bebs says
If the puto rose too much and were lopsided, it can be that you are using too high heat. If you place the puto in a container and place them in the fridge, I guess they should still be ok.
Gielle says
Hi! I find my puto batter too sweet.
Can I replace the 1/2 cup fresh milk in to water? Or maybe just use unsweetened fresh milk?
I just want to share that I added lemon juice and zest. Taste good as well!
Bebs says
I am not sure if there is sweetened fresh milk normally the milk we use has no added sugar in it. If you like then just reduce the sugar in the batter further.
Kim says
Hi! Can this recipe be used for making a custard cake flan?
Bebs says
I would recommend using a recipe made specifically for custard cake flan...I will add it to our list and do it soon..
Liza says
Which steamer are you using in the video?
Bebs says
Hi Liza, it is an electric steamer.
Reva says
Recipe is delicious. I'm just wondering how you got the flan colour to be so golden and dark? Mine was almost same colour as the puto part.
Bebs says
Hi Reva, it has something to do with the egg yolks. Some are lighter while others have a more intense yellow color.
Leslie says
Hi!
So I've tried making your leche flan recipe and it was so good! My husband loved it. Now I wanna try making the puto flan. I currently don't have a steamer.. I was wondering, is there another way to prepare this? Can I do bain marie cooking for this as well?
Bebs says
Hi Leslie, Sure you can also use bain-marie for it.
Criselda says
Hi! I find your recipes delicious and palatable. I just have a question if it's not too much? I'm already a grandma and I want to earn even if I'm just at home. I am planning to make leche flans and my problem is how to transfer it to the disposable clear containers. The caramelized part is at the bottom, so if we turn it over the caramelized side will not be seen anymore and it will not look appealing. I need your suggestion. Thank you.
Bebs says
I am a bit confused. The caramel is at the bottom and when you turn it over to transfer to the container the bottom with caramel will be on top. This is how it is usually served.
Sarah says
Thank you...this tasted great and so easy to follow
Bebs says
Great to hear you like it, Sarah.
ESTHER AGUINALDO says
Thank you to sharing your yummy recipes❤❤❤
Bebs says
You are welcome Esther.
Min says
Hello there! Thank you for sharing your delicious recipes. May I ask if it is possible to make the puto of the putoflan using a whisk instead of a handmixer? Thanks a lot and have a great day ahead..
Bebs says
Sure you can Min.
Vickie says
Hi Bebs,
How long can i keep this unrefrigerated? I know the custard has to be refrigerated. If i make this 2 days before the event, will it get spoiled? It wont fit everything in the fridge. Thanks for your prompt reply.
Bebs says
That is a bit tricky Vickie. Depends on your location. If you live where it is hot then I suggest at least have them in an airconditioned room? You do have to cover them or they will dry out. Best of luck!
Rammilyn says
Hi bebs,
Why po the finished product of the puto I made was hard.
Bebs says
It could be baking powder you used is no longer good. Remember also that it should be cooked as soon as possible once the baking powder is hydrated, if you let it stand too long it might not rise anymore.
Dee says
Hi, Bebs! Just recently stumbled on your website and already tried several of your meat & pudding recipes. Really easy to follow & straightforward.
This puto flan is the best! Kids loved it and asking for more.
Many thanks again. God bless.
Bebs says
Hi Dee, thanks for your nice comment and I am happy to hear you and the kids are enjoying our recipes.
loray says
hi I want to ask how much the puto flan if you want to sell it?
Bebs says
Hi Loray, I do not have an idea actually. Never needed to buy one nor sell them. Sorry.
Liz says
Can i replace fresh milk to almond milk ?
Bebs says
Hi Liz, I haven't tried it but, except that it will probably taste a little different, I cannot see why not, so go ahead! 🙂
Mai Onse says
Hi Ms. Bebs,
I hope you can help me in this one. Im using metal molds for making Puto Flan but some of the puto flan is shaped perfectly while others is a disaster. The flan doesn't stick well! And its a constant struggle removing the puto flan from the metal mold.
Any tips for removing puto flan from the mold?
Thanks 🙂
Bebs says
That is why I prefer to use plastic or silicone molds to prevent them from sticking to the mold. You could try greasing them a bit more. As for the flan not sticking to the puto, it could be they are cooked or done already before adding the puto batter. I usually add the batter to the flan while the flan is still tacky. The steamer or the temperature you use could be the culprit for the irregular shape or rising of the puto. If you can regulate it or try making lesser in a batch and place them the middle to get uniform steam, it might help.
Mai Onse says
Thank you so much. Will take note of the temperature too. I hope my next batch will turn out great!
More power to you!
Bebs says
You're welcome Mai! 🙂
ace says
hi bebs,
Hope you are well.
My concern is ...
the puto is dense but soft.
what shall i do to make it soft and fluffy like the texture of Puto Cheeze..
is it ok that recipe of yours will be use as the base of puto flan?
or is there any other way ?
please help.
thank you.
Bebs says
Go ahead and try it! Just omit the cheese in the batter! It should not be a problem.
ace says
Hi Ms. Bebs, I cooked the Putoflan several times already but my concern would always be some of the flan are not sticking with the puto. is there probable reason behind this? can you tell me what shall i do to make sure every puto portion the flan comes out with it ( stick with it)? given all procedures are follow. any tips for this?
Thank you so much
Bebs says
Hi Ace, try undercooking the custard just a bit before you add the puto batter. When the custard is cooked and has completely set in then the puto batter could separate.
ace says
thank you.
ace says
actually i am cooking the flan initially between 6 to 8 min coz sometimes if within 5 minutes still its not solid and almost watery. thats why i am taking it a bit longer.
anyhow i have read somewhere that its because of the moisture on top of the flan and it should be remove using table paper would this be helpful?
Bebs says
Hi Ace, I cannot comment on the paper towel you mentioned as I haven't tried that. You could try it of course but based on my experience undercooking the custard also works. The batter should stay above anyway as the custard should be almost cooked and denser than the puto batter. I suggest you try both to see what works best for you.
Johnielyn Deleonio says
hi po. i was planning to make your puto flan.but i wanted to know the sizes of the silicone mold u r using. thanks po. and i love ur recipes.
Bebs says
Just the regular muffin/cupcake size.
ace says
Hi Ms. Bebs,
how many minutes to beat the white egg? shall i add the milk while beating or after the egg comes in a soft texture and beat again? by how many minutes?
thank you so much
Bebs says
Hi Ace, beat the egg whites first until soft peaks form. Could take 3-5 minutes. Then add the milk while you go on beating, maybe another minute.
ace says
Hi Ms. Bebs Thank you so much for the recipe I have cooked it over the weekends and it turned out well. Just want to ask if I could add a little water like 1/4 cups on the mixture? and what about evap milk on the mixture also? aside from the fresh milk, which one would most likely blend?
what about using two cups of flour shall I double the other ingredients also?
Thank you in advance for your response
Bebs says
Hi Ace, you can simply double the amounts of the other ingredients if doubling the amount of flour. About using evaporated milk for the Puto butter, it might affect the taste and the color even if you dilute it with water, but that is up to you.
ace says
Thank you.
Ms. Bebs do you have recipe for cassava cake special?
Ailene says
Instead of steaming, can I just bake it? 🙂 If yes, what temp and how long?
Bebs says
Hi Ailene, I haven't heard of baked puto before but sure you can steam-bake them in the oven by putting water on a deep baking pan that will fit your molds (non-plastic in this case) and place this at the bottom rack of your oven. Heat oven to 180°C until until the water starts to create steam and then place a grill rack with the filled puto molds at the rack on top of the pan with water. Bake-steam until done.
rhea says
i tried it. it's really delicious. I look forward to try your other recipes.
Marlei says
I tried this today..I really like it...it is good..but I prefer to add more sugar for the puto batter and lessen the vanilla extract from 1tbsp to 1tsp..but overall, it is good. Thanks for the recipe..????
Bebs says
Hi Marlei, I am glad you like it. I usually reduce the sugar in my recipes so you can adjust it to your taste and of course different brands of vanilla extracts vary in intensity. I used the one I got from the Philippines. ????
shobee says
Looks super delicious.This is my fav dessert.