Page 84 - Slide 1

Leche Puto

Yield: 36 pcs

For the puto: For the leche flan:

2 ½ c all purpose flour 12 egg yolks
1 ½ c evaporated milk 2 cans condensed milk

3 eggs + 12 egg whites (room temp) 1 can evaporated milk
¼ tsp cream of tartar plus 3 tbsp sugar
¼ cup sugar 1 tbsp vanilla

3 tbsp baking powder 1 tsp lemon extract
½ c condensed milk

¾ c evaporated milk
½ c margarine
¾ c sugar

2 tbsp oil

Brush molder with oil. Set aside. Mix all the ingredients for the flan. Set

aside.

Mix all the ingredients for the puto except the egg whites. Set aside.

Using a mixer, beat the egg whites until foamy. Gradually, add the cream
of tartar and sugar. Beat until it forms a medium peak. Fold into the

puto mixture.

Prepare the steamer. When the water is boiling, fill half of each molder
with the flan mixture. Put inside the steamer and cover the top layer

with a cheesecloth. Steam for 7 min.

After steaming, fill up the molders with the puto mixture. Cover the top
layer with a cheesecloth and steam for 12 minutes. Let it cool before
unmolding.

75