Filipino Puto Flans

This steamed Filipino dessert is a combination of a rich egg custard and a light and airy cake infused with fresh orange flavour.


  • Whisk
  • Ramekins
  • Electric Mixer


  • 4 egg yolks
  • 3/4 cup (175 mL) sweetened condensed milk
  • 1 tbsp (15 mL) vanilla extract
  • 1 tsp (5 mL) orange zest
  • 2 egg whites
  • 1/2 cup (125 mL) milk
  • 1 cup (250 mL) all-purpose flour, sifted
  • 1/2 cup (125 mL) granulated sugar
  • 1/2 tbsp (8 mL) baking powder
  • 1 tsp (5 mL) orange zest


1) Custard: Brush six 1/2 cup (125 mL) ramekins with melted butter. Whisk together egg yolks, condensed milk, vanilla extract, and orange zest; fill ramekins one-third full. Place steamer basket over saucepan of water set over medium heat; bring to simmer. Place ramekins in steamer basket; cover and steam for about 5 minutes or until set. Carefully remove ramekins from steamer basket; set aside. 2) Puto Batter: Meanwhile, using electric mixer on high speed, beat egg whites until soft peaks form; reduce to medium speed. Beat in milk. Slowly add flour, sugar, baking powder, and orange zest; beat for 1 to 2 minutes or until combined. 3) Pour batter evenly over top of steamed custards. Return filled ramekins to steamer basket; cover and steam for about 10 minutes or until toothpick inserted in centre comes out clean. Carefully remove ramekins from steamer. Let cool; remove from ramekins.


  • Use aluminum 3-inch (8 cm) flan moulds instead of ramekins if desired.
  • Serve warm or cold.