Description
Puto Flan is a delightful Filipino steamed dessert that combines the rich creaminess of flan custard with the light, fluffy texture of puto, a traditional steamed rice cake. This sweet treat is prepared by layering a smooth, caramel-infused custard base with a soft, airy cake topping, steamed to perfection. It’s perfect for special occasions or as a comforting snack.
Ingredients
Scale
Custard Layer
- 4 large Egg Yolks
- 3/4 cup Sweetened Condensed Milk
- 1 tablespoon Vanilla Extract
- 1 tablespoon Butter (melted, for greasing the molds)
Puto Batter
- 2 large Egg Whites
- 1/2 cup Fresh Milk
- 1 cup All-Purpose Flour
- 1/2 cup Sugar
- 1/2 tablespoon Baking Powder
Instructions
- Prepare the molds: Grease the steaming molds thoroughly with melted butter to prevent the puto flan from sticking after cooking.
- Make the custard mixture: In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, and vanilla extract until smooth and well combined.
- Steam the custard base: Pour the custard mixture into each mold, filling about one-third full. Place the molds in a steamer and steam over medium heat for 5 minutes to set the custard layer partially.
- Whip the egg whites: In a separate clean bowl, beat the egg whites until soft peaks form. This will add lightness to the puto batter.
- Add milk to egg whites: Gradually pour the fresh milk into the whipped egg whites while continuing to beat to maintain the airy texture.
- Combine dry ingredients: Sift together the all-purpose flour, sugar, and baking powder to ensure even distribution and remove lumps.
- Create the puto batter: Fold the sifted dry ingredients gently into the egg white mixture, beating until fully incorporated and smooth without deflating the batter.
- Assemble the puto flan layers: Pour the prepared puto batter over the steamed custard base in each mold, filling about three-quarters full to allow room for rising.
- Steam the combined dessert: Return the molds to the steamer and steam for an additional 10 to 12 minutes or until a toothpick inserted into the puto layer comes out clean, indicating doneness.
- Cool and remove from molds: Allow the puto flan to cool slightly before carefully removing them from the molds to prevent breaking.
- Serve with garnish (optional): Drizzle caramel sauce on top of the puto flan for an extra layer of sweetness and authentic flavor before serving.
Notes
- Ensure the steamer water is boiling before placing molds inside to maintain consistent cooking temperature.
- Do not overbeat the batter to keep the puto light and fluffy.
- Use fresh eggs and milk for best flavor and texture.
- Allow the puto flan to cool slightly to set properly before unmolding.
- Caramel sauce garnish is optional but highly recommended for added sweetness and presentation.
