Special thanks to Paw Villanueva for this perfect recipe and photo. You may also want to check out this article: Read this beginners frequently asked question when cooking Puto flan. Why your Leche Puto Failed. Experts Advise
Puto Flan Recipe
For the Flan:
4 egg yolks
1 can of sweetened condensed milk (370g)
2 tsps. of lemon or calamansi juice (less if you’re using extract, according to taste)
For the Puto:
2 cups Cake flour
4 tsps. Baking powder
2/3 cup of white granulated sugar
1/2 tsp. Salt
4 egg whites
1 1/4 cup of water
a few drops of yellow food coloring (optional)
Create your flan first by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice (if you are using an extract, reduce the measurement to 1 tsp)
Heat water in your steamer, and then bring to a boil. Grease your puto molds lightly, and fill them with your flan mixture about 1/3 full. You can use sauce dispensers made of plastic to make it easier to distribute your mixture.
Steam your flan, make sure to wrap the cover of your steamer with a towel, I kept mine on medium heat and steamed the flan for about 20 minutes, make sure to check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form, that means it’s ready. Set aside.
Create your puto mixture. Sift your dry ingredients together. Add your wet ingredients and mix, but do not OVERMIX. If you have another plastic dispenser, transfer your mixture.
Add your puto mixture over your flan mixture and steam again for about 15 minutes. Or until it has risen and shows a shiny dome.
Allow them to cool down before you remove them from the molds to make sure that the flan and the puto stick together. Use a knife to loosen the puto from the mold and tap slightly to release.