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PUTO CHEESE LECHE FLAN RECIPE/ Puto cheese is like a bread dessert and uses egg whites as its main ingredient. It is mixed with flour and sweetened with sugar. It has milk in it which gives this bread a distinct milky flavor.

PUTO CHEESE WITH EGG WHITES

PUTO CHEESE WITH EGG WHITE IS THE NEXT INSTALLMENT of my3 Ingredient No Bubble Leche Flan . REMember when I separated the egg yolks from the egg whites? So here it is the egg whites in the Puto Cheese form.
Course Main
Servings 40 puto

Ingredients
  

  • 4 cups flour
  • 2 tablespoon of baking powder
  • 2 cups white sugar
  • 10 egg whites
  • 2 tablespoon butter melted
  • 1/2 teaspoon salt
  • 3 cups Milk
  • 40 pieces thin slices of cheddar cheese mild or you can use the grated one

Instructions
 

  • DON'T GREASE YOUR MOLD.
  • Put 6 cups of water in a large steamer and the water boil.
  • In an electric mixing bowl, put the egg, milk and butter.
  • Combine the flour, salt, sugar ,baking powder in a medium sized bowl and mix it with the wire whisk to combine. Add the dry ingredients to the egg whites, milk and butter and mix well until batter is smooth.
  • Fill the plastic puto molder about half of it and  for 13-20 minutes and steam until cook through. I do not use a toothpick method in this because usually, the puto still come out uncook even when the toothpick comes out smooth; so using a pointy knife, gouge out and peek if there is still soft batter underneath or in the middle. Then continue steaming.
  • When the puto cheese is cook line it with cheese on top.

Video

Notes

I made this without the Cheddar cheese on top and the Puto Cheese was still delicious, but I prefer the contrast between the cheddar and the sweetness of the Puto.
USE THE EGG YOLKS TO MAKELECHE FLAN
If you want different flavors:
Divide the batter into 3. Put it in separate bowl, and add 2 teaspoons of your favorite flavor in each bowl.
I do not use a toothpick method in this because usually, the puto still come out uncook even when the toothpick comes out smooth; so using a pointy knife, gouge out and peek if there is still soft batter underneath or in the middle. Then continue steaming.