🍮 Puto Flan
Silky Filipino leche flan meets soft, fluffy steamed puto in one irresistible dessert.
Puto Flan is a delicious Filipino treat made by layering creamy leche flan over tender, slightly sweet puto. Each bite gives you the rich, custardy texture of flan followed by a soft, airy rice-cake layer.
It’s perfect for merienda, celebrations, parties, holidays, or whenever you want something special made in a steamer.
⏱️ Recipe Information
Prep Time: 25 minutes
Steaming Time: 25–30 minutes
Cooling Time: 1–2 hours
Total Time: About 2 hours
Yield: 10–12 individual puto flans
Difficulty: Intermediate
Method: Steamed
🛒 Ingredients
🍮 For the Flan
- 4 large egg yolks
- 1 can (300 ml) sweetened condensed milk
- 1 can (370 ml) evaporated milk
- 1 teaspoon vanilla extract
For the Caramel
- ½ cup (100g) granulated sugar
- 2 tablespoons water
🧁 For the Puto
- 1½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (180ml) evaporated milk
- 2 large eggs
- 2 tablespoons (28g) melted butter
- 1 teaspoon vanilla extract
Optional
- 2–3 tablespoons grated cheese for topping
- Additional melted butter for greasing molds
👩🍳 Instructions
1. Prepare the Caramel
Place the sugar and water in a small saucepan over medium heat.
Allow the mixture to cook without stirring until the sugar melts and begins turning golden amber.
Swirl the pan gently as needed to help the caramel color evenly.
Once it reaches a deep golden caramel color, immediately remove it from the heat.
Be careful—the caramel will be extremely hot.
2. Pour the Caramel Into the Molds
Immediately divide the hot caramel between 10–12 small heatproof puto molds or ramekins.
Tilt each mold carefully so the caramel coats the bottom.
Set aside and allow the caramel to cool and harden.
🍮 3. Prepare the Flan Mixture
Place the egg yolks in a mixing bowl.
Gently whisk until combined, but avoid creating too much foam.
Add the condensed milk, evaporated milk, and vanilla extract.
Stir slowly until the mixture is completely smooth.
For an especially silky flan, strain the mixture through a fine-mesh sieve.
Set aside.
🧁 4. Prepare the Puto Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the evaporated milk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients.
Whisk gently just until combined.
Do not overmix.
The batter should be smooth and pourable.
♨️ 5. Prepare the Steamer
Fill a large steamer pot with water, making sure the water level remains below the steaming rack.
Bring the water to a gentle boil.
Wrap the steamer lid with a clean kitchen towel if desired.
This helps prevent condensation from dripping onto the desserts.
🍮 6. Fill the Molds With Flan
Pour the prepared flan mixture over the hardened caramel, filling each mold approximately ⅓ full.
Do not overfill because the puto layer will be added later.
7. Steam the Flan Layer
Place the molds into the steamer.
Cover and steam over low to medium heat for approximately 8–10 minutes, or until the flan is partially set.
The surface should be firm enough to support the puto batter but still slightly soft.
Avoid steaming at a vigorous boil, which can create bubbles in the custard.
🧁 8. Add the Puto Batter
Carefully remove the molds from the steamer.
Spoon the puto batter over the partially set flan.
Fill each mold until approximately ¾ full, leaving room for the puto to rise.
If using cheese, sprinkle a little grated cheese over each one.
♨️ 9. Steam Until Cooked
Return the molds to the steamer.
Cover and steam for approximately 15–20 minutes, or until the puto layer is fully cooked.
Test the puto by inserting a toothpick into the center.
It should come out clean or with only a few moist crumbs.
Avoid opening the steamer repeatedly because the sudden temperature drop can cause the puto to sink.
❄️ 10. Cool
Carefully remove the molds from the steamer.
Allow them to cool at room temperature for approximately 20–30 minutes.
For a firmer, cleaner flan layer, refrigerate for at least 1 hour.
🍮 11. Unmold
Run a thin knife gently around the edge of each dessert.
Place a serving plate over the mold and carefully invert it.
Give the mold a gentle shake until the puto flan releases.
The caramel should flow over the flan, creating a beautiful glossy topping.
⭐ Chef’s Tips
Strain the flan: Passing the custard through a fine sieve creates a smoother, silkier texture.
Don’t over-whisk the eggs: Too much air can create bubbles and a less creamy flan.
Cook the caramel carefully: Remove it from the heat as soon as it reaches a deep golden amber color because it continues cooking from residual heat.
Keep the steamer gentle: Vigorous boiling can cause the flan to develop holes or a rubbery texture.
Don’t overfill the molds: Both layers expand slightly while steaming.
Wrap the lid: A towel around the steamer lid helps prevent water droplets from falling onto the puto.
Chill before unmolding: Cold flan releases more cleanly and holds its shape better.
🧀 Easy Variations
Cheese Puto Flan
Add grated cheddar cheese on top of the puto batter before steaming for a classic sweet-and-savory Filipino combination.
Ube Puto Flan
Add 1–2 tablespoons ube halaya to the puto batter and reduce the evaporated milk slightly if needed.
Pandan Puto Flan
Replace the vanilla extract with 1 teaspoon pandan extract for a fragrant pandan-flavored puto.
Coconut Puto Flan
Replace part of the evaporated milk with coconut milk and top with toasted coconut.
Mini Puto Flan
Use smaller molds to make bite-sized versions that are perfect for parties and dessert tables.
🍽️ Serving Suggestions
Serve Puto Flan chilled or slightly cool.
It’s especially delicious with:
- Fresh fruit
- Coffee
- Filipino hot chocolate
- Tea
- Coconut milk drinks
For parties, arrange individual puto flans on a large serving platter for an impressive dessert spread.
🧊 Storage
Store Puto Flan covered in the refrigerator for up to 3 days.
Keep refrigerated because of the custard and dairy ingredients.
For the best texture, serve chilled.
❄️ Freezing
Freezing is not recommended because the flan can become watery or slightly grainy after thawing.
For the best texture, prepare and refrigerate the dessert instead.
🍮✨ Final Result
Puto Flan combines two Filipino favorites into one beautiful steamed dessert.
The bottom is rich, creamy, and silky leche flan covered in golden caramel, while the top is soft, fluffy, and tender puto.
Every bite gives you the perfect contrast of creamy custard, caramel sweetness, and delicate steamed cake.
A gorgeous Filipino dessert that’s as delicious as it is impressive! 🇵🇭🍮🧁✨