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Leche Puto: A Heavenly Fusion of Flavors

Updated: Aug 29, 2023

As an active member of a Facebook baking community, I couldn’t resist the allure of trying out the latest trending recipe - Leche Puto. It beckoned to my culinary senses, promising a fusion of two beloved Filipino desserts: the delicate puto and the velvety leche flan. This culinary experiment was destined to yield a unique twist on these classics, transforming them into a visual and flavorful masterpiece that would tantalize both the eyes and the taste buds.

Leche Flan Ingredients:

1 can condensed milk

1/2 cup cream

4 egg yolks

2 whole eggs

2 Tbsp gelatin solution (1 Tbsp gelatin + 125 grams hot water)

1 tsp vanilla essence

Caramel Syrup Ingredients:

100g white sugar

300g boiling water

Puto Ingredients:

1 3/4 cup Rice Flour

1/4 cup glutinous Rice Flour

1 Tbsp Baking Powder

3/4 cup white sugar

1/4 tsp Fine salt

1 cup Liquid Milk

1 cup Coconut Milk

1 tsp Instant Yeast

1/2 tsp Vanilla essence


The journey of creating Leche Puto begins with crafting a luscious caramel syrup. In a deep and thick saucepan, work your magic to caramelize white sugar. Once that perfect amber hue is achieved, pour in the boiling water, stirring diligently until it thickens into a syrupy concoction. Allow this caramel elixir to cool slightly.

Prepare your puto molds by gracefully drizzling 1 tablespoon of this caramel syrup at the bottom of each mold. This sets the stage for the magic that’s about to unfold.

Now, let’s focus on blending the ingredients for both the Leche Flan and Puto. For the Puto, combine all the ingredients in a bowl, setting it aside to proof in a warm cocoon until it becomes bubbly and light, ready to fulfill its destiny.

For the Leche Flan, take a gentler approach, mixing all the ingredients with care, making sure not to introduce any unwanted bubbles. If, by chance, any sneaky bubbles do make an appearance, swiftly strain the mixture to banish them from the scene.

With your preparations complete, it’s time to weave the flavors together. Pour 1 tablespoon of the Leche Flan mixture into each puto mold. It’s a harmonious beginning to a delicious collaboration.

Assemble the molds in a large deep baking or roasting pan, creating a steamy bain-marie, and bake them in a preheated 150°C oven for 15 minutes or until they’re set to perfection.

Now, let the creations cool for a few moments before introducing the Puto layer. Pour 2 tablespoons of the Puto mixture into each mold, embracing the Leche Flan below.

Seal the deal with a steaming encore, steaming the Leche Puto for another 10-14 minutes. Make sure the water in your steamer is at a joyous rolling boil before these culinary gems take center stage.

After their steamy performance, allow your Leche Puto to cool for 5 minutes. Then, like a masterful magician, gently unmold them by dipping the bottoms of the molds into warm water. Release them from their molds with a careful touch, ensuring the precious leche flan remains intact.

In the end, the Leche Puto represents the culmination of two classic Filipino favorites, a culinary symphony that dances on the taste buds. It’s a heavenly fusion of flavors that transcends expectations and beckons you to savor each divine bite. So, indulge in this delightful blend of Puto and Leche Flan, a Pinoy dessert that’s nothing short of extraordinary.


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