Leche puto Recipe

Name: Leche puto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 piece egg yolks; 2 tsp calamansi or lemon juice; 1 cup condensed milk; 5 piece egg whites; 1 cup evaporated milk; 1 cup sugar; 1 cup cake flour; 2 tbsp baking powder; 1 tsp salt; 2/3 cup water; 1 slice cheese each cup/container

Servings: persons

5 piece egg yolks
2 tsp calamansi or lemon juice
1 cup condensed milk
5 piece egg whites
1 cup evaporated milk
1 cup sugar
1 cup cake flour
2 tbsp baking powder
1 tsp salt
2/3 cup water
1 slice cheese each cup/container

1
For the leche flan: mix the condensed milk egg yolks and calamansi juice.
2
Brush melted butter to each container.
3
Fill the1/3 part of the container with the leche flan mixture.
4
Steam them for 10 minutes.
5
While waiting, make the puto mixture.
6
Mix the egg whites,evap, and sugar.
7
On a separate container mix the dry ingredients (cake flour, baking powder, salt).
8
Slowly add the dry ingredients to the egg white mixture.
9
Make sure that you remove all the lumps by also slowly adding the water to it.
10
Put the puto mixture on top of the leche flan that you steamed for 10 minutes.
11
Put the cheese slice on each container.
12
Steam them for another 15 to 20 minutes.
13
Remove it from the container upside down so that the leche flan will be on top of the puto.
14
Serve it on a cupcake paper container or any cute container you want.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 piece egg yolks, 2 tsp calamansi or lemon juice, 1 cup condensed milk, 5 piece egg whites, and more.

Yes, Leche puto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Leche puto

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