Main course

Sunday, May 15, 2011

PUTO (Steamed bun w/Cheddar cheese) and LECHE FLAN ( Egg Custard)

A filipino party will not be complete without these two desserts. A staple of many  gatherings, the Puto and Leche Flan are always a big hit. Here's my recipe that I must confessed has undergone lots of variations through the years.

It has now revolved into  lesser calories dense desserts without sacrificing its taste and richness. I've lessen the sugar content on both recipes and the Puto is like a Sponge Cake made out of egg whites sans the yolks.  The recipes call for these two to be together as you will be saving the egg whites for the Puto. You make not one but two desserts for the cost of one. Economical and less stressful as you now came up with another dessert to serve in your party.

Leche Flan

1 doz eggs ( you will need ten yolks and 2 whole eggs) set aside the egg whites for the puto
1 can carnation milk (evap)
1 can carnation milk condensed
3/4c white sugar

For the syrup or caramel that you place underneath your flan,  you either use brown syrup or use  Maple or hotcake syrup (I usually use this when I am pressed for time). If making your own syrup : 1 cup brown sugar plus 1/4c water. Mix together, then cook in medium heat,  bring to a boil.  You'll know the syrup is cooked once you do the spoon test, if the syrup adheres to the spoon then it is done. Spoon syrup in your prepared flan pan.

In a bowl mix your milk (evap and condensed), sugar and eggs ( I like to use the strainer to ensure that the mixure has no lumps before putting the flan in the pan). Boil water in the steamer  once it is boiling put flan mixture boil 30-50mins. Halfway to cooking process, lower flame to medium to avoid bubbles in your flan.

If you don't have a steamer you can bake it in the oven. You will need to put hot water in a separate pan, put it in the lowest part of the oven, the flan goes to the higher part of the oven. Bake for 40mins at 350degrees. Halfway to baking lower your oven to 275degrees. To test if your flan is done, insert a knife if it comes out clean your leche flan is ready. I usually cook my leche flan day before an event so that you can leave it overnight and it will be easier to take out from the pan and will be nicely cold.


The eggwhites of your leche flan (usually 1 1/2 cups)
2 c flour (cake or pastry flour)
3/4 white sugar
3tsp. baking powder
1/4 tsp. salt
1/2 c oil
1/2 c water

Cheddar cheese for garnish. I like to use the aged cheddar cheese as they have more taste.

In a mixer, beat your eggwhites till foamy, then add sugar slowly, little at a time. The eggwhites is done once soft peaks forms, In a separate bowl, mix flour, baking powder, salt, oil and water. Mix eggwhites and batter (flour, etc.) together. Decorate your Puto w/ cheddar cheese slices. Put in a prepared pan that you have rubbed w/ little oil on all sides (the insides of the pan only).

You can either use a steamer or bake it in the oven. If using a steamer, steam for 30mins, half-way through the cooking process, lower flame half-way.  If using the Oven, read instructions above as it is the same as the leche flan. The only difference is that you don't need to lower the temperature of  your oven, make your baking consistent at 350degrees. Your puto is done when you insert a fork in the center and it comes out clean.


LPM said...

What a great combo, Pinky!!! Love the presentation on both. Kudos.

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