PUTO CHEESE LECHE FLAN RECIPE
Try this PUTO CHEESE LECHE FLAN RECIPE recipe, or contribute your own.
Try this PUTO CHEESE LECHE FLAN RECIPE recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/4 cup water
- 2 teaspoons vanilla
- 2 cups white sugar
- 1/4 cup brown sugar
- 4 cups flour
- for the caramel
- 10 egg whites
- 2 tablespoon butter melted
- 2 tablespoon of baking powder
- 3 cups milk ( i used evaporated milk )
- 40 pieces thin slices of cheddar cheese (mild) or you
- 1 12 fl oz can evaporated milk
- 1 14 fl oz can low fat condensed milk
- 10 egg yolks separated from the white ( keep the whit
- Carbohydrate 980.035468698009 g
- Cholesterol 61.006250026162 mg
- Fat 23.5820891765364 g
- Fiber 0.00883333333333333 g
- Protein 36.3518775002716 g
- Saturated Fat 14.5768366729173 g
- Serving Size 1 1 recipe (1405g)
- Sodium 745.180666778005 mg
- Sugar 980.026635364676 g
- Trans Fat 2.17520316735759 g
- Calories 4166 calories
Step-by-step
- Put 6-8 cups of water in a large steamer and let the water boil.
- In an electric mixing bowl, mix sugar, vanilla, the egg, milk, and butter.
- Combine the flour, salt, and baking powder in a medium-sized bowl and mix it with a wire whisk to combine.
- Add the dry ingredients to the egg whites, milk, and butter and mix well until the batter is smooth.
- Fill the plastic puto molder about halfway with the batter and steam for 20 minutes, then remove the steamer from the fire and put the cheese on top.
- Resteam covered until the cheese is slightly melted. (Alternatively, steam for 20 minutes without checking with a toothpick.)
- Prepare your steamer by pouring about 6 to 8 cups of water and let the water boil before steaming the Leche Flan.
- Place the sugar and water in a small saucepan. Let it boil until the sugar has melted.
- Turn off the heat and pour and divide the caramel into 2 6-inch round molds or one oval mold.
- For the Leche Flan: Mix the evaporated milk, condensed milk, and egg in a medium-sized bowl.
- When the mixture is thoroughly mixed, pour it into the prepared mold. Make sure that the caramel is cool; you do not want to cook your egg yolks.
- Cover the mold with tin foil and steam for 45 minutes to an hour.
My Unexpected Culinary Adventure: PUTO CHEESE LECHE FLAN
As a busy working mom, finding time for elaborate cooking projects is a luxury I rarely afford myself. My days are a whirlwind of meetings, school runs, and the never-ending cycle of laundry and dishes. However, a recent trip to visit my grandmother sparked a craving for the nostalgic flavors of my childhood, and I found myself unexpectedly embarking on a culinary adventure – the creation of a PUTO CHEESE LECHE FLAN. This wasn't just any recipe; it was a family heirloom passed down through generations, a testament to my family's rich culinary heritage.
The recipe, scribbled on a faded index card, seemed deceptively simple at first glance. The ingredients were familiar – milk, sugar, eggs, cheese – staples in any pantry. Yet, the process was a charming dance between precision and intuition. The precise measurements of sugar for the caramel, the careful blending of egg yolks and milk for the leche flan, and the delicate art of steaming the puto until perfectly cooked – each step demanded attention and patience. It was a meditation of sorts, a welcome break from the daily grind. I found myself strangely calmed by the rhythmic stirring, the gentle hiss of the steamer, the sweet aroma that filled my kitchen. It reminded me of the peaceful moments spent with my grandmother in her kitchen, the quiet clinking of spoons and the comforting warmth of family gathered around a steaming pot of food. This more than just a recipe; it was a bridge to my past, a connection to family history, and a delightful detour from the usual routine.
The end result was a culinary masterpiece – a delightful fusion of textures and tastes. The soft, fluffy puto, topped with the savory tang of melted cheese, sat perfectly atop the creamy, rich leche flan. The delicate balance between sweet and savory, soft and firm, was a symphony in my mouth. The dish was a surprising success – a testament to the magic that unfolds when tradition and modern life intertwine. It was a triumph not just in culinary skill, but in the unexpected joy of reconnecting with my heritage and finding moments of peace in the midst of a busy life. More than just a delicious dessert, this PUTO CHEESE LECHE FLAN represents a beautiful tapestry woven from family memories, simple ingredients, and the enduring power of tradition. The recipe itself is more than just a list of ingredients; it’s a love letter from past generations, a comforting hug in the form of a delightful dessert. This family recipe is more than just food, it’s a delicious heirloom. It's a connection to my roots and a reminder of the simple joys that life has to offer. And that, my friends, is a flavour far more delicious than anything I could have ever imagined.
The Ingredients: The beauty of this recipe lies in its simplicity. The ingredients are common, readily available, and easily sourced. However, I do recommend using quality ingredients whenever possible. The richness of the evaporated milk and the sharpness of the cheese will significantly impact the final taste. The recipe itself calls for specific types of cheese and milk, but I encourage you to experiment. Find what you enjoy, and most of all, have fun with it!
The Process: The steps involved may seem daunting, especially if you're unfamiliar with steaming techniques. However, with a little patience and a mindful approach, the process becomes an enjoyable experience. Each step is a ritual, a meditation of sorts, a way to reconnect with the past while creating something beautiful in the present.
The Result: The final product is nothing short of spectacular. The soft, fluffy puto, the creamy, rich leche flan, and the sharp tang of cheese all come together in a symphony of flavors and textures. It’s a dessert that’s both comforting and sophisticated, a perfect way to end a meal or to enjoy on a quiet afternoon. It is a dish that I will definitely make again and again. Each time I make it, I will feel a sense of connection to my heritage and the generations of women who have created this dish before me.
Beyond the Recipe: This PUTO CHEESE LECHE FLAN is more than just a recipe; it’s a story, a tradition, and a connection to the past. It’s a reminder that the simple things in life are often the most meaningful. The time spent making it, the memories it evokes, the joy of sharing it with loved ones – these are the true ingredients that make this dish so special. It is a testament to the beauty of tradition and the enduring power of family recipes.
