Puto Flan

PUTO FLAN

For the flan:

• 4 egg yolks

• 1 can of sweetened condensed milk

• 2 teaspoons of calamansi or lemon juice (1 teaspoon if using extract)

For puto:

• 2 cups of all-purpose flour

• 4 teaspoons of baking powder

• 4 egg whites

• 2/3 cup of white sugar

• ½ teaspoon of salt

• 1 ¼ cup of water

1. The flan has to be made first. The procedures for doing it are simplified. Combine egg yolks and sweetened condensed milk in a bowl. Thoroughly mix until the mixture gets an even consistency and color. Add calamansi or lemon juice and continue mixing for a few minutes.

2. Prepare the molds by putting a little grease (using oil or optionally, caramel) into each. Fill about a third of each mold with the flan mixture.

3. Steam all molds in medium heat for about 20 minutes or until the flan is cooked. Using a toothpick, you may check if it is already solidified, an indication that it is ready for the next procedure. Set the flan aside.

4. Proceed to make the puto component. Combine flour, baking powder, salt, and sugar in a bowl. Mix slowly.

5. Add water and egg whites into the dry puto mixture. Continue mixing for a few minutes.

6. Add this mixture into each mold with cooked flan. Steam all filled molds again for another 15 minutes (medium heat) or until puto has notably risen.

Take all molds from the steamer and set aside to allow those to cool down. Remove each puto flan from its mold before serving in a plate or a box. Ideally, puto and flan should stick together.