Ube Leche Flan
This Ube Leche Flan recipe is the most decadent, luxurious dessert I have ever made. This has the most beautiful purple hue is almost too pretty to eat.
- Prep Time: 20 minutes
- Set in the fridge: 2 hours
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 2 large flans 1x
- Category: dessert
- Method: steam
- Cuisine: filipino
Ingredients
Scale
2 dozen large eggs (yolks only)
2 cans of condensed milk (14 ounces per can)
1/3 cup (150 ml) of evaporated milk
1 cup of white sugar
1 tbsp ube extract (ube flavoring)
1 tbsp vanilla bean paste
Instructions
- Start with making your caramel. On the stove medium heat, use a medium-size sauce pan, and start heating up your sugar. Do not mix with any utensils, only use the pan to move the caramel around. This will take 10-15 minutes or until the caramel is golden brown.
- Pour your caramelized sugar into your llanera. Make sure you distribute the caramel all over so that the caramel covers the whole bottom of the mold. Set your pan aside and let it cool.
- Separate your egg yolks and egg whites.
- In a mixing bowl, lightly mix your egg yolks, add condensed milk, and evaporated milk. Do not over-mix as it will create air bubbles. Mix in your ube extract and vanilla bean paste. Mix until it is fully incorporated. Feel free to add a bit more ube extract if you want a more purple color.
- In another large bowl, use a strainer and the cheesecloth to sift the filling to make sure it is a smooth consistency.
- Pour your filling in the llanera.
- Cover the pan with foil and steam on low simmer heat for 20 - 25 minutes. Do the toothpick test to check if the leche flan is set. The toothpick should come out clean.
- Place in the fridge to set for 2 hours to overnight. Serve chilled.
- Enjoy!
Notes
This makes 2 flans - each flan has 500 mL of liquid each flan.
To make a classic Leche Flan recipe, remove the ube extract and follow the recipe.
Find it online: https://www.eatwithcarmen.com/ube-leche-flan/