Introduction
Experience the wonder of Easy Puto Flan (Leche Puto), an amazing two-in-one Filipino delicacy that combines a soft, steamed rice cake (puto) with a creamy leche flan layer on top. This delightful creation showcases the Filipino talent for combining beloved flavors and textures into innovative desserts that surprise and delight. The result is a perfect marriage between the fluffy, subtly sweet puto and the rich, creamy caramelized flan.
This ingenious dessert brings together two of the Philippines’ most beloved treats in a single elegant mold. The puto provides a light, spongy base while the flan adds a rich, custard-like layer that contrasts beautifully in both flavor and texture.
The preparation involves a careful technique where the flan is partially set before adding the puto batter, ensuring both layers remain distinct while creating an integrated dessert. This requires patience and careful timing, but the results are truly spectacular.
Perfect for special occasions, merienda (afternoon snack), or as a sweet ending to any meal, this dessert demonstrates Filipino creativity in the kitchen and the ability to innovate while honoring traditional flavors. The visual appeal of the layered dessert makes it perfect for celebrations.
Ingredients
For the Flan Layer:
- 6 egg yolks
- 1/2 cup condensed milk
- 1/2 cup evaporated milk
- 2 tablespoons sugar (for caramel)
For the Puto Layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1 large egg
- 1/2 cup milk
- 2 tablespoons melted butter
- 1/4 teaspoon vanilla extract
For Equipment:
- Puto molds or small heat-safe cups
- Large pot with steamer insert
- Thermometer (for checking doneness)
Equipment
- Puto molds or small heat-resistant cups
- Large pot with steamer insert
- Metal spoon or spatula
- Mixing bowls
- Whisk
- Saucepan for caramel
- Small bowl for flan mixture
- Sifter for flour
- Measuring cups and spoons
Step-by-Step Instructions
Tips
Don’t overfill the molds as the puto batter will expand during steaming. Fill only about 3/4 full to prevent overflow.
Wrapping the steamer lid with a cloth towel prevents condensation from dripping onto the delicate puto flan.
The flan layer should be just set but still slightly jiggly before adding the puto batter to ensure proper layering.
Use room temperature eggs and milk for the flan mixture to ensure even texture and prevent curdling.
Allow the puto flan to cool completely before unmolding to prevent breakage of the delicate layers.
Serving Suggestion
Serve your Puto Flan at room temperature, carefully unmolding each piece onto individual dessert plates.
Present them with the flan layer on top for maximum visual appeal, allowing the beautiful contrast between layers to be seen.
Perfect as a merienda (afternoon snack) with coffee, tea, or hot chocolate for a complete treat.
These elegant desserts make wonderful gifts during festivals, holidays, or special occasions.
Consider serving with fresh fruit on the side for a refreshing contrast to the rich flavors.
These treats are especially popular during celebrations and family gatherings when something special is needed.
Nutritional Information
Puto Flan provides a good source of protein and calcium from the eggs, milk, condensed milk, and evaporated milk. The dessert also contains carbohydrates from sugar and flour, providing energy.
While rich and delicious, this dessert is calorie-dense due to the dairy and sugar content, so it’s best enjoyed in moderation as part of a balanced diet.
The eggs contribute essential amino acids and vitamins, while the dairy provides calcium for bone health. The recipe does not contain significant fiber but offers other nutritional benefits.
Variations
For a healthier version, substitute low-fat milk for evaporated milk and use reduced-fat cream cheese in the flan mixture.
Add pandan extract to the puto batter for a fragrant, traditional Filipino flavor variation.
Try adding ube (purple yam) or chocolate to the puto layer for colorful variations.
For a more complex flavor, add a small amount of cheese to the flan mixture.
Make mini versions in cupcake liners for individual portions at parties or events.
Cooking Tips & Troubleshooting
Problem: Flan layer is too firm when adding puto batter – Solution: Make sure to steam only until just set, not completely cooked through.
Problem: Puto layer didn’t rise properly – Solution: Ensure baking powder is fresh and don’t overmix the batter.
Problem: Caramel is too hard or too soft – Solution: Monitor the sugar carefully when making caramel, removing it just when amber colored.
Always check for doneness by inserting a toothpick in the center of the puto layer – it should come out clean.
If the steamer doesn’t have enough water, add more boiling water through the sides to maintain steam.
Storage & Reheating
Store leftover Puto Flan covered in the refrigerator for up to 3 days. The flavors often meld and improve over time.
These treats can be frozen for up to 1 month, wrapped individually in plastic wrap and stored in an airtight container.
To reheat, steam for 5-10 minutes or microwave for 15-20 seconds until warmed through. Be careful not to overheat.
Best enjoyed at room temperature, so remove from refrigerator 30 minutes before serving if chilled.
Cultural Significance
Puto Flan represents Filipino culinary innovation, combining two beloved desserts into one elegant creation. It showcases the Filipino talent for adapting traditional recipes to create something new while preserving familiar flavors.
This dessert is often served during celebrations, fiestas, and special occasions where impressive yet traditional treats are desired.
The careful layering technique required for Puto Flan demonstrates the patience and skill that Filipino dessert makers are known for.
As a fusion of the Spanish-influenced flan and the native puto, this recipe embodies the multicultural nature of Filipino cuisine.
