PUTO CHEESE LECHE FLAN RECIPE
Try this PUTO CHEESE LECHE FLAN RECIPE, or contribute your own.
Try this PUTO CHEESE LECHE FLAN 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 bring the water to a boil.
- In an electric mixing bowl, mix sugar, vanilla, egg, milk, and butter.
- Combine flour, salt, and baking powder in a medium-sized bowl and mix with a wire whisk to combine.
- Add the dry ingredients to the egg whites, milk, and butter mixture and mix well until the batter is smooth.
- Fill the plastic puto molders about halfway with batter and steam for 20 minutes.
- Remove the steamer from the heat and put the cheese on top.
- Resteam, covered, until the cheese is slightly melted. (Alternatively, steam for 20 minutes total 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 the caramel into 2 6-inch round molds or one oval mold.
- For the Leche Flan: Mix the evaporated milk, condensed milk, and eggs in a medium-sized bowl.
- When the mixture is thoroughly mixed, pour it into the prepared mold(s).
- Make sure the caramel is cool before adding the Leche Flan mixture.
- Cover the mold(s) with tin foil and steam for 45 minutes to an hour.
My Delicious PUTO CHEESE LECHE FLAN Adventure
As a busy working mom, finding time to cook elaborate meals often feels like a Herculean task. Weekends are usually reserved for catching up on chores and spending quality time with my family. Yet, there's always a craving for something sweet, something comforting, something that reminds me of home. That's where this PUTO CHEESE LECHE FLAN recipe comes in. It's a delightful fusion of Filipino flavors, a harmonious blend of the savory and sweet that perfectly satisfies my cravings without demanding an entire day in the kitchen.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the process, while involving a few steps, is manageable even on a busy weekday evening. I love the challenge of balancing the textures – the soft, fluffy puto, the creamy leche flan, and the melt-in-your-mouth cheddar cheese. It’s a symphony of flavors and textures that dance on your palate. The initial steps of making the puto are straightforward. Mixing the batter, carefully filling the molds, and steaming until perfectly cooked creates a comforting ritual. I find the process therapeutic, a quiet moment of self-care amidst the daily chaos.
The leche flan, a classic Filipino dessert, is another story. The rich caramel and the creamy custard complement the puto so well. Steaming it to perfection requires a little patience, but the end result is worth the wait. The subtle sweetness of the condensed milk combined with the fragrant vanilla creates a balance that's both indulgent and refreshing. I've experimented with different types of cheese, and my personal preference is for mild cheddar. It melts beautifully, adding a salty counterpoint to the sweetness of the puto and leche flan. The subtle saltiness enhances the overall flavor profile without overpowering the other elements.
This recipe has become a staple in my home. It's a crowd-pleaser, perfect for family gatherings or unexpected guests. The aroma of the steaming puto and leche flan fills the kitchen with warmth and comfort, creating an inviting atmosphere that brings people together. And the best part? The leftovers are just as delicious the next day! It’s a testament to the timeless appeal of classic Filipino desserts, a taste of home that I can easily recreate whenever the craving strikes. It’s not just a recipe; it’s a memory, a tradition, and a delicious journey into the heart of Filipino cuisine. I often adapt it to fit my schedule. Sometimes, I prepare the puto and the leche flan separately, enjoying them as individual treats throughout the week. Other times, I make a large batch for a weekend get-together, sharing the joy of this delightful dessert with my loved ones. It's adaptable, comforting, and a true reflection of my culinary journey.
The beauty of cooking, for me, is in the ability to adapt and innovate. This recipe isn’t just a set of instructions; it's a starting point for culinary exploration. I encourage you to experiment with different cheeses, add your own personal twist, and make this recipe your own. Whether you're a seasoned baker or a kitchen novice, this recipe is a fantastic opportunity to explore the delightful world of Filipino desserts. The process of creating something delicious and sharing it with loved ones is truly rewarding. It's a reminder that even amidst the hustle and bustle of daily life, there's always time for a little bit of sweetness and joy.
So, the next time you're looking for a delicious and satisfying dessert, give this PUTO CHEESE LECHE FLAN recipe a try. It's a culinary adventure that's sure to become a favorite in your home, a testament to the simple pleasures of life, and a delicious way to share a taste of the Philippines with your loved ones. It's more than just a dessert; it's a slice of home, a warm embrace of flavors, and a wonderful way to celebrate the simple joys of cooking and sharing food with those you cherish most.
I hope you enjoy this recipe as much as I do. Feel free to share your experiences and variations in the comments below. Happy baking!
