Prepare the Leche Flan mixture:
- In a saucepan, caramelize the sugar by heating it over medium-low heat until it melts and turns amber in color. Be careful not to burn it.
- Quickly pour about 1 to 2 tbsp of the caramelized sugar into the moulds you will be using for steaming. Swirl the molds to coat the bottoms evenly with the caramel. Set them aside to cool and harden.
- In a bowl, whisk together the eggs, milk, and vanilla extract until well combined then set aside.
Prepare the Puto mixture:
- In another bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the fresh milk, eggs, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until a smooth batter forms then set aside.
Assemble the Leche Puto:
- Once the caramel in the molds has hardened, pour the Leche Flan mixture into each mould, filling them about one-third full.
- Prepare the steamer: Fill the bottom of a large pot with water, but make sure the water level is below the steaming rack. You don’t want the water to touch the Leche Flan container directly.
- Steam the Leche Flan layer for about 10-15 minutes or until it sets. You can test it by inserting a toothpick; it should come out clean.
- Carefully pour the Puto batter on top of the Leche Flan layer, filling the molds to about two-thirds full and leaving room for the batter to rise during the steam process.
- Steam the Leche Puto for another 20-25 minutes or until the Puto layer is cooked and a toothpick inserted into it comes out clean.
Cool and unmold:
- Let the Leche Puto cool down for a few minutes in the molds.
- To unmold, run a knife around the edges of each mold to loosen the Leche Puto. Place a plate on top of the mold, then quickly invert it to release the Leche Puto onto the plate.