PUTO FLAN

I have been wanting to make this Puto flan but my first two attempts using recipes online didn't do justice ha-ha!  Either the flan didn't taste like a flan because evaporated milk was omitted, or the flan sticks to the mold and the puto texture is just not what I wanted so I thought of experimenting last week. Of course, using my Leche Flan and puto cake recipes that have been tried by many of my followers, but I made a little bit of adjustments.

By the way, let me explain what Puto Flan is. Puto Flan is a combination of Leche Flan and Puto (Filipino Muffin) in one. The Flan is cooked first then, the cake batter. Though making this comes with some challenges. Either the flan is too thin and won't mold properly and will just crack or, the Puto cake will be way too fluffy and creates a dome which we don't like because you want it to be flat as much as possible since the flan will be on top when serving. Another challenge is how to make them stick together which my recipe didn't give me any issues at all. 

So, what are the things I considered when testing to make it successful?

• Flan texture
• Heat 
• Timing
• Greasing
• Puto texture

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As mentioned above, I used my leche flan recipe. I just cut the recipe in half and just added four egg yolks instead of five. I used half of the can of condensed milk which is 1/2 cup and just used 1/2 cup of evaporated milk instead of 3/4 cup. My first try was a mess when I used that amount of evaporated milk. The mixture was too thin and it just cracks when I remove it from the mold. So, I knew from there that I have to adjust it. 
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Also, for the Puto cake, my original recipe calls for 1 1/2 tsp baking powder, but I only added 1 tsp as I do not want it to rise too much that it will create a dome. I want my Puto to be flat so that when I invert it, it will look nice with the flan on top. I am so happy with the result and excited to share it with you. With this recipe, you won't have any extra egg whites or egg yolks like many recipes out there! It's just perfect.
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Just make sure to follow my instructions carefully and read my recipe notes below for added tips. Give this Puto Flan recipe a try. Extra soft, fluffy and delicious! Enjoy! 

PUTO FLAN RECIPE

Ingredients:

• 4 large eggs at room temperature, separated
• 1/2 cup condensed milk
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• yellow food color (optional)
• 1/4 cup + 1/2 cup sugar, divided
• 1/2 tsp cream of tartar
• 1 1/2 cups cake flour (see substitute below)
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup water

​Cake Flour Substitute:

• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp of all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp cornstarch.
• Sift flour 5 times.

​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
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VIDEO

Procedure:

• Fill the steamer with about 2-inch-high water and bring to a boil.
• Prepare the Puto molds by lightly greasing the inside bottom with oil. I used the tip of a folded paper towel that I dipped in oil and only greased about 1/3 of the mold.
• ​In a small bowl, lightly beat together egg yolks and evaporated milk then add the condensed milk and vanilla. Strain the mixture at least three times or use a cheesecloth to strain. Remove any bubbles if there are any. 
• Fill each mold with about 1 to 1-1/2 tbsp flan mixture. 
• Adjust the steamer heat to medium-low. Place the molds into the steamer basket and steam for about 10 minutes or until set.  Make sure the steamer lid is wrapped with a clean cloth to avoid tiny drops of water.
• While waiting for the flan, prepare the Puto batter.​
• In a separate bowl, beat the egg whites until frothy. Add cream of tartar and beat until foamy. Gradually add 1/4 cup granulated sugar then beat until stiff. Set aside. 
• In a large bowl. sift together flour, sugar, baking powder and salt. Add water and stir until smooth.​​​

• Carefully fold in the egg white mixture (meringue) to the flour mixture. ("Folding" is a gentler mixing technique than "stirring" and "mixing".  Do not overmix.
• When the flan is set you can either remove it from the steamer and let it cool for about 2 minutes then fill each mold with the batter or you can immediately add the batter straight into the molds. Continue steaming for about 8 minutes or until the toothpick inserted comes about clean. Do not oversteam.
• Remove from heat. You can set aside to cool completely or remove from the molds immediately. Make sure you can safely handle the molds as they are still hot.  Just loosen the edges then invert. Make sure to place the warm Puto Flan in a wire rack to cool completely.

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RECIPE NOTES:

• Recipe yields about 24-28 pieces Puto Flan .
• I used a large Puto Molds (3 inches / #308).
• Do not grease the entire mold. Only grease about 1/3 of the mold where you will fill with the flan. Your Puto cake may deflate if you grease the upper sides of the molds.
• After steaming the flan. I also tried adding the cake batter immediately and it still worked fine. So, you can wait for few minutes or add it right away.  It's up to you or whatever works for you.
• I hope these tips help! Enjoy! 

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