• Prepare puto molds by lightly brushing insides with melted butter. Set aside.
• Prepare the steamer by boiling the water on the bottom part of the steamer and covering the steamer cover with cheese cloth (katcha).

For Caramel Syrup:

• In a small-sized heavy duty pot, melt the sugar together with cream of tartar. Once sugar is melted and caramelized, add water until the caramel is fully dissolved. Set aside.
• Scoop 1/8 teaspoon of caramel syrup into the puto molder and set aside.

For the Leche Flan:

• In a bowl, mix egg yolks and condensed milk well. Sift the mixture twice to smoothen the leche flan mixture.
• Scoop 1 to 2 tablespoon/s of the leche flan mixture and pour into the prepared puto molder.
• Steam the leche flan for 6 to 7 minutes. Remove the upper part of the steamer and let it cool.

For the puto:

• Combine egg, oil, milk, and hotcake mix together and mix well.
• Pour the puto mixture on top of the leche flan, filling the molds almost full.
• Steam on low heat for 8 to 10 minutes or until the puto flan is cooked. Remove the puto from the steamer and let it cool.
• Transfer the puto flan in a plate and serve.