Puto Flan, also known as Leche Puto, is a delicious fusion of two classic Filipino desserts: leche flan (caramel custard) and puto (steamed rice cake). This sweet treat features a rich, velvety custard base topped with fluffy steamed cake. It’s soft, light, and delightfully sweet, making it perfect for parties, family gatherings, or merienda. The recipe is simple, practical, and makes use of egg whites left over from the custard to create the puto topping.

Full Recipe: 

Ingredients

For Greasing:

• Melted butter (for greasing the molds)

Egg Custard Layer:

• 4 egg yolks

• ¾ cup sweetened condensed milk

• 1 tablespoon vanilla extract

Puto Batter:

• 2 egg whites

• ½ cup fresh milk

• 1 cup all-purpose flour

• ½ cup sugar

• ½ tablespoon baking powder

Directions

1. Prepare the Molds: Brush silicone or metal molds with melted butter.

2. Make the Custard: In a bowl, whisk together egg yolks, sweetened condensed milk, and vanilla extract until smooth. Pour into molds, filling about one-third full.

3. Steam Custard: Place molds in a steamer and steam for 5 minutes.

4. Make the Puto Batter: While custard steams, beat egg whites until soft peaks form. Slowly add milk while beating. Then add flour, sugar, and baking powder. Beat for 1–2 more minutes.

5. Layer and Steam: Pour the batter over the partially set custard to fill molds about ¾ full. Steam for 10–12 minutes or until a toothpick inserted comes out clean.

6. Cool and Unmold: Let cool slightly before removing from molds.

Nutrients

Yield: 12 pieces

• Calories: 163 kcal

• Carbohydrates: 27g

• Protein: 4g

• Fat: 3g

• Saturated Fat: 1g

• Cholesterol: 72mg

• Sodium: 40mg

• Potassium: 160mg

• Sugar: 19g

• Calcium: 97mg

• Iron: 0.7mg

The Beauty of Fusion Desserts

In Filipino cuisine, fusion desserts are often born from the desire to minimize waste and maximize flavor. Puto Flan exemplifies this approach perfectly. The recipe makes smart use of leftover egg whites from making flan by incorporating them into the puto layer, giving the dessert a soft, spongy top with a satisfying bite. This technique not only prevents waste but also adds contrast to the rich, velvety custard base, making every bite balanced and harmonious.

The combination is as functional as it is flavorful. The top layer of puto serves as a sponge that absorbs some of the caramelized custard, offering a textural contrast that’s light and fluffy against the smooth, creamy base. Together, the two layers create an experience that is more than the sum of its parts.

A Dessert with Cultural Roots

Both puto and leche flan are iconic in Filipino households and gatherings. Puto is a staple at birthdays, fiestas, and special breakfasts, often served alongside savory dishes like dinuguan (pork blood stew) or pancit (noodles). Leche flan, meanwhile, is the ultimate Filipino celebration dessert, often prepared during holidays like Christmas and Easter. When combined into Puto Flan, these two cultural icons merge into a new dish that still honors their traditional roots.

Puto Flan is often seen at merienda (afternoon snack time), potlucks, and birthdays. Its compact, individual serving size makes it ideal for sharing, packing into lunchboxes, or displaying on a party table. Whether served warm or chilled, its elegant layered look and sweet aroma are sure to draw attention.

Taste and Texture: Why It Works

What makes Puto Flan so irresistible is its dual-layer structure, which offers contrasting yet complementary textures and flavors in every bite:

Custard Layer (Leche Flan): Creamy, dense, and rich thanks to the combination of egg yolks and sweetened condensed milk. The vanilla adds warmth, while the condensed milk delivers depth and sweetness.

Puto Layer: Light and airy, slightly chewy from the flour, with just enough sweetness to balance the custard below. The addition of egg whites not only reduces waste but gives the cake an ethereal lift.

When steamed together, the two layers bond subtly, yet maintain distinct personalities. The result is a dessert with visual appeal and delightful textural contrast—firm yet silky, fluffy yet creamy, sweet but not cloying.

Easy to Make, Hard to Resist

One of the best things about Puto Flan is how simple and approachable the recipe is. With no baking involved, it only requires a steamer and basic pantry ingredients like eggs, milk, sugar, flour, and vanilla. No specialty equipment or hard-to-find ingredients—just a little time and patience.

This makes it a great entry-level recipe for those new to Filipino cooking, as well as an ideal make-ahead option for busy hosts. You can prepare a batch in the morning and chill it for an afternoon party, or enjoy it warm right out of the steamer.

The recipe is also highly adaptable. You can:

Add caramel: Line your molds with a spoonful of caramelized sugar for a traditional leche flan finish.

Infuse flavors: Add a touch of pandan extract or calamansi zest to the batter for a fresh twist.

Use molds creatively: While silicone cupcake molds are convenient, you can also use small ramekins or even tin molds for a more traditional look.

Make it dairy-free: Substitute coconut milk for regular milk in the batter, or try using plant-based condensed milk alternatives.

Health Considerations and Nutrition

While Puto Flan is undeniably an indulgence, it’s moderately portioned, which makes it a relatively guilt-free treat. Each piece is about 160 calories, making it perfect for a satisfying snack without going overboard.

It also offers some nutritional benefits:

• High in calcium, thanks to the condensed milk and fresh milk

• Moderate protein content from the egg whites and yolks

• Low in sodium and saturated fat, especially compared to fried or cream-based desserts

Those watching their sugar intake can reduce the sweetener in the batter or opt for unsweetened milk alternatives.

Why Everyone Should Try Puto Flan

Whether you’re a seasoned Filipino home cook or new to Southeast Asian flavors, Puto Flan is a must-try. It hits all the right notes: rich, sweet, soft, light, comforting, and a little bit playful. It’s a conversation piece at parties and a comforting favorite for quiet afternoons with tea or coffee.

Its ingenious use of ingredients, delightful presentation, and nostalgic flavors make it one of those rare desserts that is as rewarding to make as it is to eat. It bridges generations and traditions, evoking memories while also offering something exciting and new.

Conclusion

Puto Flan is more than just a layered dessert—it’s a symbol of culinary creativity rooted in tradition. It showcases the best of Filipino sweets: simplicity, resourcefulness, and indulgent flavor. With a creamy leche flan base and a cloudlike puto topping, it’s no surprise this treat continues to charm new fans while delighting long-time lovers of Filipino food.

Make a batch for your next celebration, or surprise your family with it at merienda time. However you serve it, Puto Flan is sure to become a cherished favorite in your dessert rotation.