For the flan:
- 4 egg yolks
- 1 can sweetened condensed milk (395g)
- 2 tsps lemon/calamansi juice or 1 tsp lemon extract
- 2 cups self-raising flour
- 1 1/2 tsps baking powder*
- 2/3 cup white granulated sugar
- ½ tsp salt
- 4 eggwhites (about 2/3 cup)
- 1¼ cups water
- a few drops of yellow liquid food colouring (optional)
INSTRUCTIONS:
- Make the flan first. In a small bowl, mix together the eggyolks and condensed milk. Add in the lemon juice or extract. Tip: Get yourself these inexpensive plastic sauce dispensers. It makes filling up the moulds so much easier and cleaner.Use one for the flan mixture and one for the puto mixture.
- Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel.
- Grease puto moulds then squirt the flan mixture into each mould, filling each about 1/3 full.
- Steam flan on LOW heat for about 5-7 minutes. At this point, the flan would not be fully set but should not be liquidy either. Set aside to cool completely while you make the puto mixture.
- In a medium bowl, sift dry ingredients of the puto together. Add in the wet ingredients and mix just until combined. Do not overmix. Transfer mixture to your plastic dispenser.
- Prepare the steamer as before. Top up with more water if needed and bring to a rapid boil again.
- Gently squirt puto mixture over flan, filling moulds nearly to the top.
- Steam the puto on LOW heat for another 10 minutes. Remove from steamer and let cool slightly.
- To remove from moulds, carefully run a thin knife around the puto layer only. Invert mould and tap to release the leche puto.
Source:Heart Of Mary
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