Chocolate Puto Flan
A combination of flan and chocolate steamed cake that goes well with your coffee – one of my favorites from now on.
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 10 chocolate puto flan
Ingredients
For the flan:
- ½ of 14 oz can condensed milk
- 2 egg yolks
- ½ tsp vanilla extract
For the chocolate puto:
- ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- ⅓ cup white granulated sugar
- 2 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup water
- 2 egg whites
Instructions
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Prepare your steamer: put enough water (about 2 inches above the bottom of part of your steamer. Add the second and/or third layer, and put the lid on (the lid must be wrapped with a cloth to prevent the water from dripping over your puto flan). Put on the stove over medium-high heat. When the water starts boiling, decrease the fire to low.
For the flan:
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Grease your molders with oil and set aside.
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In a bowl, add all the ingredients and mix well until combined.
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Divide the mixture into the greased molders, about 1/3 full.
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Steam over low-medium heat for 7-10 minutes or until set.
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When done, let it cool down.
For the chocolate puto:
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Place a strainer over jug or bowl. Add flour, cocoa powder, sugar, baking powder, and salt, then sift the mixture.
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In the dry mixture, add egg whites and water. Mix until well combined.
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Pour this mixture oven the cooked and cooled flan.
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Steam again for 10-12 minutes or until a toothpick inserted in the middle of the puto comes out clean.
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Let cool before unmolding.
Recipe Notes
- These will last in the fridge for 3 days, kept in a covered container.
- The steaming time may vary, depending on the heat.
- Make sure to let the flan cool completely or or else the flan and puto won't stick together.
- Sifting the puto mixture will give you a smoother puto (without lumps in the cooked puto).
- Make sure to use room temperature eggs.