Are you looking for a show-stopping dessert for your next special occasion? Look no further than this delicious ube leche flan recipe, a stunning and colorful dessert that’s sure to impress.
Filipino leche flan is a classic dessert made from egg yolks and caramel, but this recipe takes it up a notch by adding ube, a purple yam that’s become a popular flavor in Filipino desserts. With the addition of ube extract and ube halaya, this dessert boasts a rich and unique flavor that’s a crowd favorite.
To make this ube leche flan, you’ll need to create a caramel layer in a saucepan over low heat, which is then poured into the bottom of the mold. In a large mixing bowl, you’ll whisk together the ube mixture, which includes whole eggs, condensed milk, evaporated milk, and ube flavoring. Use an electric hand mixer to beat the egg whites until they form stiff peaks, and then fold them into the ube mixture. Pour the mixture into the mold over the caramel sauce and bake it in a water bath in a preheated oven until it sets.
Once the ube leche flan is finished baking, let it cool at room temperature, then cover it with plastic wrap and refrigerate it for at least two hours or overnight. To serve, run a thin knife around the edge of the mold, invert the flan onto a serving plate, and top it with additional caramel sauce if desired.
In the following sections, we’ll share some tips and tricks for making this ube leche flan recipe, as well as some variations and additional courses you can try. We’ll also recommend some related recipes for more delicious desserts that feature ube flavoring, including ube cake and ube biko.
So, let’s dive in and learn how to make this delicious and beautiful ube leche flan!
Tips & Tricks
- Make sure to whisk the ube mixture very thoroughly, as any lumps can create an uneven texture in the flan. You can also strain the mixture through a fine mesh sieve to remove any lumps.
- To create the caramel layer, be sure to keep a close eye on the melted butter and sugar as they caramelize. If the sugar burns, it can leave a bitter taste in the flan.
- When baking the flan, it’s important to use a water bath to ensure that the custard cooks evenly and doesn’t crack. You can cover the mold with aluminum foil to prevent water from getting into the flan.
Variations
- For a coconut twist on this recipe, you can substitute coconut milk for evaporated milk and add shredded coconut to the flan mixture.
- To create an ube leche flan cake recipe, pour the flan mixture over an ube cake batter and bake everything together in the oven.
- If you prefer a more classic leche flan recipe, you can omit the ube halaya and use the traditional recipe with egg yolks and fresh milk.
Recommended Additional Courses
- To balance the richness of the flan, you can serve it with fresh fruit or a light salad.
- For a more indulgent dessert course, you can pair the ube leche flan with a cream cheese or chocolate cake.
Related Recipes
- If you’re looking for more delicious desserts featuring ube flavoring, you can try making ube cake or ube biko.
- If you love flan, you can also try making Mexican flan or caramel custard, which are similar to Filipino leche flan but with different flavors.
This ube leche flan recipe is a simple and easy-to-follow recipe that’s perfect for both experienced and first-time bakers. With a few simple ingredients and a little bit of patience, you can create a stunning and delicious dessert that’s perfect for any special occasion.
Whether you’re a fan of classic desserts or you’re always looking for new and unique flavors, this ube leche flan recipe is sure to become a new favorite. With its beautiful color and rich flavor, it’s a dessert that’s both delicious and visually stunning.
So, what are you waiting for? Grab your saucepan and mixing bowl, and get started on this ube leche flan recipe today. It’s a simple and delicious recipe that’s sure to impress your family and friends, and it’s a perfect way to showcase the flavors of classic Filipino desserts.
Ube Flan Recipe
This delicious ube flan recipe combines the rich, sweet flavors of purple yam jam, condensed milk, and caramel into a creamy, silky dessert. The recipe is easy to follow, making it a great choice for anyone looking to impress their guests with a unique and delectable dessert.
Ingredients
- 1 cup ube halaya (purple yam jam)
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, whisk together ube halaya, condensed milk, and evaporated milk until well combined.
- In a separate mixing bowl, beat the eggs and vanilla extract together until well combined.
- Gradually pour the egg mixture into the ube mixture, whisking constantly to ensure that it is fully incorporated.
- To make the caramel, heat the sugar in a small saucepan over medium heat until it turns into a golden brown syrup. Be sure to watch it carefully so it doesn't burn.
- Pour the caramel into a 9-inch round cake pan, swirling it around to cover the entire bottom surface.
- Pour the ube mixture into the cake pan, gently tapping the pan to release any air bubbles.
- Cover the cake pan with aluminum foil, making sure it's tightly sealed.
- Place the cake pan in a larger baking dish, then pour hot water into the baking dish until it reaches about halfway up the sides of the cake pan.
- Bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center of the flan comes out clean.
- Remove the cake pan from the water bath and let it cool to room temperature.
- Once cooled, refrigerate the flan for at least 4 hours or overnight.
- To serve, run a knife around the edges of the pan to loosen the flan, then invert it onto a serving platter. The caramel sauce will flow over the top of the flan.
- Slice and serve the ube flan cold, and enjoy!
Notes
- When making the caramel, be careful not to let it burn as it can quickly go from golden brown to burnt. Keep an eye on it and remove it from the heat as soon as it reaches the desired color.
- To make sure the flan has a silky texture, make sure to whisk the egg mixture into the ube mixture very thoroughly. You can strain the mixture through a fine mesh sieve to remove any lumps.
- To release the flan from the pan, run a knife around the edges of the pan to loosen it before inverting it onto a serving platter. If the flan doesn't release right away, try placing the pan in warm water for a few minutes to help loosen it.
- The flan can be served as is, or you can garnish it with whipped cream, fresh fruit, or more ube jam if desired.
Nutrition Information:
Yield: 8 Serving Size: 1 SliceAmount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 144mgSodium: 82mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 7g