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Leche Flan and Puto

Leche Flan

Google tells me that in other regions/countries this is otherwise known as "creme caramel" or "caramel custard". In the Philippines, this is beloved Leche Flan. 
Served warm, it pairs nicely with old rice (for real), or sliced ripe mango.
Served cold, its very nice with warm coffee. To each family and home there may be different combos.  
But I got to say, in whatever temperature and whatever pairing, it's really good.
So this one is for my books -- for my kids, as they have also acquired the sweet tooth for this yummy dessert.

Also, with leche flan, I always end up with a good amount of egg whites. So, we make puto (rice cake)! Each time, the day after a leche flan feast in our home, there will always be puto up for grabs :).


Leche flan
 10 Egg yolks
1 can Condensed milk
1 cup Fresh/evap milk**
     **Dissolve 6 tsp coffee granules for a coffee flavored flan.
2 tsp Vanilla
a squeeze of Lemon/lime juice (optional)

Filter mixture using strainer.

Baste honey/caramel in container
Pour in mixture
Steam 30-35 mins in big llanera
Steam 20 mins in small cups


Puto (rice flour cake)

1/4 tsp salt
2 cups all-purpose flour
1 cup White sugar
1 tbsp Baking powder

1.5 cups fresh/evap milk
5 egg whites
1 tbsp butter (melted)

Strain mixture.
Baste butter/olive oil in container
Pour mixture to cup moulds
(don't fill the cups to make
room for puto to rise )
Steam 13-20 mins in small cups


Leche Puto / Puto Flan

Steam flan mixture for 8mins
   at LOWest setting.
Then, add Puto mixture & steam again.
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